Turban Crustaces en Gelée (Ring of Shellfish in Aspic)'
Coat a ring mold with aspic. When the aspic begins to set, arrange slices of hard-cooked egg all around the sides of the mold, and garnish the bottom with capers and sliced ripe olives. Chill well. Add 1 teaspoon prepared mustard, ¼ teaspoon Worcestershire sauce, 1 tablespoon chopped parsley and ½ teaspoon mixed chopped tarragon, chervil and chives to 2 cups mayonnaise chaud-froid. Combine this sauce with 1/3 cup shrimp cut in pieces, 1/3 cup diced lobster and 1 cup lump crab meat. Fill the mold with the seafood salad and cover the salad with a layer of clear aspic. Chill until thoroughly set. Spread a thin layer of clear aspic On a serving dish and chill it until set. Unmold the salad on the dish and garnish it with tomatoes stuffed with cucumber salad (July, 1956).
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