Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Quail in Aspic—Pheasant in Aspic—Partridge in Aspic—Tongue in Aspic—Oysters in Aspic—Lobster in Aspic—Shrimp in Aspic—Chicken Breasts in Aspic—Tomatoes in Aspic—Cucumbers in Aspic—Eggs in Aspic—Aspic of Pâté de Foie Gras

Cover bottom of mold with [Aspic Jelly]; decorate with truffles cut in fancy shapes. Cover this with liquid aspic; when hard place roasted quail or any of above on jelly, cover with liquid jelly and chill. Decorate sides of top layer with hard-cooked white of egg cut in crescents. Unmold, garnish with cress, and serve with [Mayonnaise Dressing].