Ornament the bottom of individual timbale molds with a daisy design made of hard-boiled egg as directed, page 326; fix it with a little jelly; then add a layer of jelly one quarter inch thick, and a layer of pate de foie gras alternately until the mold is full. Any forcemeat may be used in the same way. Turn the molds onto a flat dish and surround them with shredded lettuce, or place them on an ornamented socle. Pass Mayonnaise. (See illustration facing page 328).
Make a clear chicken consomme (see page 100). To one and one half cupfuls of the consomme add one half box of Cox's gelatine soaked for one half hour in one half cupful of cold water. Ornament the bottom of a quart Charlotte mold with a daisy design with leaf, as given page 326. Add a layer of jelly one quarter inch thick, and then fill the outside of double mold with jelly. (See double molding, page 325.) Fill the center with one and a half cupfuls of celery cut rather fine, and one half cupful of English walnuts, broken to same size as the celery. Mix them with a dressing made of 3 tablespoonfuls of melted chicken jelly. 2 tablespoonfuls of oil. 1 teaspoonful of salt.
1 teaspoonful of vinegar. ½ teaspoonful of tarragon vinegar. ¼ teaspoonful of pepper.
Cover the top with jelly, so as to completely enclose the celery mixture. Turn it onto a flat dish, and place around it a wreath of shredded lettuce. This is a very delicious salad, and well repays the trouble of preparation.