Aspics with Shrimps—Small

Shell one hundred shrimp tails, having them cooked very red; keep them covered in a cool place. Make quart of good aspic jelly (No. 103). Incrust in ice ten timbale molds (No. 1, Fig. 137); decorate them with fanciful pieces of truffles or gherkins, covering the decoration with a thin layer of jelly, then pile on the shrimp tails symmetrically all around, sticking them in with the point of a larding needle after dipping them one at a time in half-set jelly. When the sides are covered, fill the hollow in the center with a bed of green asparagus; on top of the asparagus lay some jellied mayonnaise (No. 613), on this chopped mushrooms, and so on until the mold is full, finishing with mayonnaise. Keep the aspics on ice for three-quarters of an hour before unmolding and dress them on a bed of jelly on a dish to prevent them from slipping off.