Salade à la Parisienne (Moulded Vegetable and Lobster Salad in Aspic)

Ingredients

• jelly
• spiny lobster tail
• truffle
• Salade de légumes
• lobster or spiny lobster scraps (one quarter of the filling)
• sauce Mayonnaise collée

Instructions

1. Line a plain mould with jelly.
2. Line it with thin escalopes of spiny lobster tail, each backed with a slice of truffle.
3. Cut lobster or spiny lobster scraps into dice and add them to Salade de légumes, in the proportion of a quarter.
4. Bind the mixture with sauce Mayonnaise collée and fill the mould with it.
5. Turn out onto a napkin at the moment of serving.