• 3 hard-boiled eggs
• 1 pt. aspic Jelly
• chervil

Coat the bottom of 6 dariole moulds with jelly, decorate them with chervil; when set, put in slices of egg and aspic jelly alternately, taking care that each layer of jelly is firmly set before adding the egg. When the whole is firmly set, unmould and decorate with chopped aspic and cress.