Aspic of Oysters

Blanch some oysters, drain, wipe and cool; coat them over with a liberal layer of remoulade sauce (No. 628), to which liquid jelly has been added. Decorate a cylindrical mold (Fig. 150) with fanciful cuts of truffles, egg-white, gherkin and the red part of lobster, dipping each piece in half-set jelly and fastening them on to the bottom and sides of the mold; pour in a layer of jelly, having it half an inch thick, and on it dress the oysters in a circle, one overlapping the other; pour in more jelly to cover these another half inch and continue until the mold be full, then leave for several hours to become very cold; unmold and garnish around with chopped jelly and croutons.