By Elisabeth Ayrton
These were often served to accompany cold joints or game at Victorian summer luncheons. They are very ornamental and make a good starting course, served on a bed of lettuce on individual plates.
The aspic jelly may be made from 2 packets, using half water and half dry white wine. Season it highly.
In six moulds or small soufflé dishes, put a slice of hard-boiled egg and 2 prawns. Pour on a little cooked but liquid jelly and leave to set enough to hold in place the egg and prawns. The