Pour in aspic to fill the space about the smaller mould, and, when this aspic is firm, dip out the water and ice.

Fill with _warm_ water and quickly remove the mould.

Separate a pound of cooked fish into flakes, add half a cup of cold cooked peas, three or four gherkins, cut very fine, and three tablespoonfuls of capers.

Mix together and then mix with one cup of mayonnaise made with jelly; with this fill the vacant space in the mould.

When ready to serve, dip the mould very quickly into warm water, letting the water rise to the top of the mould, and invert over a serving-dish; remove the mould, and garnish with lettuce, tiny gherkins cut to resemble fans, blocks of aspic, or aspic moulded in shells, and mayonnaise.
=Fish Salad Moulded in Aspic, No.