Continue this order until the mould is filled.

When removed from the mould, garnish with chopped aspic and fans cut from gherkins and lettuce.

Serve with the remainder of the pint of mayonnaise.
=Oyster-and-Celery Salad.= Parboil the oysters (heating them to the boiling-point in their own liquor), drain, and, if large, halve each; marinate with a French dressing (_i.e._, toss the bits of oyster in oil enough to coat them nicely; then toss them in a little lemon juice, dust with salt and pepper, and set aside to become thoroughly chilled).

When ready to serve, drain again and add about one-third as much in bulk of fine-chopped celery and one or two tablespoonfuls of pickled nasturtium seeds or capers; then mix with mayonnaise or a boiled dressing.

Serve on a bed of lettuce leaves.