Cutlets of Lobster a la Lowery

Chop up three hard-boiled eggs, the whites and yolks separately, also some pistachios. Incrust a cylindrical mold in ice; divide the bottom into six even parts with sticks of truffles dipped in half-set jelly and in one of these put the white, in another the yellow, and in a third the green; repeat, then pour over a little jelly, and when hard add sufficient to have it three-eighths of an inch thick; over this lay in a circle some lobster escalops covered with jellied mayonnaise (No. 613), one overlapping the other; pour more jelly over, and continue this process until the mold is full; leave it on ice to get thoroughly cold, invert it on a dish and surround with cutlets prepared as follows: Have some bottomless cutlet molds; lay them on sheets of oiled paper, and cover the bottom of each one with a bed of jellied mayonnaise having raw fine herbs added to it; on top place small, well-seasoned slices of lobster, also sliced truffles, and cover with a little white jellied mayonnaise (No. 613), strewing the whole with finely chopped truffles; when very cold unmold and dress them in a circle around the aspic; trim the thin ends with a fancy favor frill (No. 10), and place a border of stuffed olives (No. 695) around the cutlets, and chopped jelly and croutons outside the whole.