Shells of Capon with Jelly

Cut up into small dice the white meats of a capon; put them in a bowl with a third of their quantity of cooked mushrooms cut the same size; season with salt, oil and vinegar, and let macerate for half an hour, then drain off the seasoning and put the salpicon into a mayonnaise (No. 606), stirring into it two spoonfuls of gherkins likewise cut in dice pieces. With this preparation fill some shells, have the tops bomb-shaped and cover over with a thin layer of mayonnaise, then smooth the surface with a knife, decorate the top with fanciful cuts of truffles, gherkins and some beets; dress the shells on a folded napkin with sprigs of parsley in the center.