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Molded Lobster in Aspic

Cover a little more than a quarter of a box of gelatine with half a cup of cold water, and allow it to soak. Put into a saucepan a sliced very small carrot, a slice of onion, a few celery tops, a bay leaf and one pint of clear white stock. Bring slowly to a boil; add a half teaspoonful of salt, a dash of cayenne, the juice of half a lemon and the gelatine. Mix and strain. Put a layer of this in small molds or egg cups. When hard, fill with bits of boiled lobster. Pour over sufficient of the aspic to cover. Stand aside on the ice for several hours. Serve on lettuce leaves with mayonnaise dressing.