Lobster Cutlets in Aspic.
Shape some of the lobster-cutlet mixture into cutlets.
Roll in dried and powdered coral, and put a piece of feeler in each.
Pour a little aspic jelly into a clean Yorkshire-pudding tin, or frying-pan.
When set, lay the cutlets on it, and pour in, gently, enough aspic to cover them.
When firm, cut them out with a border of aspic to each, and serve on chopped aspic.