Molded Jelly Border

Incrust a metal border mold, either of tinned copper or tin, on ice; decorate it with fanciful cuts, either of truffles, tongue, egg-white, pistachio nuts or vegetables, done by dipping them in half-set jelly. When the mold is decorated, coat this decoration with a layer of jelly, done by rolling the jelly in the mold on the decoration until there is a layer sufficiently thick to protect it; fill up with jelly. When sufficiently firm unmold the border on a dish, having the basin filled with very firm jelly. The border can be filled with foies-gras, chaudfroid, etc.