Fill the open space in the aspic with the salad; garnish the top with the feelers and delicate lettuce leaves, and arrange a wreath of lettuce leaves around the aspic.

Stamp out rounds of bread; stamp again with the same cutter to form crescents, spread delicately with butter, and then with caviare seasoned with a few drops of lemon juice, and dispose symmetrically on the lettuce.
[Illustration: Bluefish Salad.
(See page 75)] [Illustration: Litchi Nut and Orange Salad.
(See page 88)] =Mousseline of Lobster as a Salad.= Chill timbale moulds in ice water; dip thin slices of gherkins into half-set aspic, and arrange them symmetrically against the sides of the moulds, and brush over the decoration with aspic.

Cut the claw meat of a two-pound lobster into small cubes; chop fine, and pound the remaining meat in a mortar; then add to it the liver and fat, and pass through a sieve.

There should be about one cup.

Simmer the shell in water to cover half an hour.