Decorate with gherkins and the white of a hard-boiled egg cut in fanciful shapes, and with stars of mayonnaise.
=Oysters in Aspic Jelly.= Parboil, drain, cool, and wipe dry one quart of oysters.

Make a pint of mayonnaise sauce with aspic jelly and coat the well-dried oysters with the sauce.

Prepare a quart of chicken aspic.

Dip in half-set aspic the white of egg, poached and cut in fanciful shapes, and small gherkins cut in thin slices, and decorate the bottom and sides of a charlotte or cylindrical mould standing in ice water.

Pour in jelly to the depth of half an inch; when set, arrange the oysters on it in a circle, one overlapping another; pour in more jelly, and, when set, dispose upon it another circle of oysters.