Cut up three calves' feet, put them in a saucepan with two quarts of water and boil until the flesh leaves the bones. Singe, draw and clean a goose, put it into a saucepan, strain the liquor of the feet over it, put in two or three small onions, two bay leaves, a small bunch of thyme, basil and tarragon, a teaspoonful of bruised allspice, three or four cloves and half a lemon. Pour in more water to bring the liquor nearly to the height of the goose, put the lid on the stewpan and place it over the fire until the liquor boils; then move it to the side and simmer until the goose is tender. When cooked, take the goose out of the saucepan, cut the meat off in slices, put the bones back into the liquor and boil for twenty minutes longer. Dust a small quantity of cayenne pepper into the liquor, give it a sharp flavor by adding lemon juice or vinegar, strain through a jelly bag until clear and skim off all the fat. Pour a thin layer of the jelly into a rather shallow mould, leave it to set, then arrange on it pieces of beetroot cut in various shapes, the whites and yolks of hard-boiled eggs, sliced separately, and a few green pickles. Pour carefully over these another thin layer of the jelly and leave it until firm. Arrange the slices of goose on top of the jelly, then pour in carefully the remainder. Pack the mould in ice or stand it in a cool place until the contents are quite firm. Before serving, dip the mould in tepid water, wipe it, turn the jelly out onto a dish, and garnish with sprigs of parsley.