In the bottom of the mould arrange pitted olives or pim-olas an inch apart.

Dip figures, cut from slices of royal custard, or from cooked carrot or turnip, into liquid aspic, and place them on the sides of the mould, to which they will adhere; dip large-sized capers (a larding-needle or skewer is of assistance in this work) in aspic and with them ornament the mould; then fill with aspic and set aside to become fixed.

When ready to serve, dip the mould in hot water and invert on a serving-dish.

Cut the meat from two two-pound lobsters into small cubes.

Season with French dressing.