Garnishing of Eggs, Moscovite

Have a thin layer of aspic jelly (No. 103) three-eighths of an inch thick; harden on ice on a small baking sheet; from it cut out with a hot pastry cutter seven or eight rings sufficiently large to hold up the eggs inside of them. Cut crossways, two-thirds from the top, seven or eight shelled hard-boiled eggs; take out the yolks and pound them with a few anchovies and a piece of butter; rub this through a coarse sieve so it falls through like vermicelli, and keep cold. Scoop out the insides of the eggs lightly with a vegetable spoon, and fill them with a fine salpicon of crawfish mingled with thick tartar sauce (No. 631); leave for two minutes on ice; smooth the preparation into a dome form, and lay the eggs inside the jelly rings, to stand for a quarter of an hour longer on ice. After they are removed take up the vermicelli yolks with a fork, and cover the domes of the eggs with it.