Cases of Lobster a la Ravigote-Small

Place nine or twelve small china cases two inches in diameter on ice to become thoroughly cold. Split across in two the meats taken from six cooked lobster claws, and cut these up into small rounds, using a vegetable cutter one and a quarter inches in diameter for the purpose, and lay them in a small-sized vessel with half as many rounds of truffles cut the same size as the lobster and two or three spoonfuls of gherkins cut in slices; season with salt, a dash of cayenne pepper, oil and vinegar and let stand for fifteen minutes; drain off the seasoning; fill the cases with the preparation mixed with mayonnaise printaniere, and cover the top with a layer of mayonnaise (No. 606), finished with tarragon vinegar; smooth the jelly sauce and dress the cases on a folded napkin.