Lobster in a Border

Cut into quarter-inch squares, on the bias, the tail meat of two boiled lobsters, also the claws cut into four pieces; lay them in a deep dish and season with salt, oil and vinegar. Incrust in ice a plain border mold (Fig. 139), coat the inside with clear jelly (No. 103); cut some hard-boiled eggs into four pieces, that is once lengthwise and then each half egg once across; fasten to the yolks small springs of green chervil dipped in jelly, and fill the border mold with these eggs; then pour into the bottom a little melted jelly; let it set, add about half an inch more, and when this begins to harden fill up the mold, and let it remain on ice until the jelly is perfectly firm; then turn the mold over on a cold dish. Fill the inside empty space as high as the jelly with a vegetable salad (No. 2650), thickened with jellied mayonnaise (No. 613); dress on top the slices of lobster, covering the whole with jellied mayonnaise; cover with more jelly, and set on top the claws dipped in jelly. A mayonnaise printaniere (No. 612) should be served separately.