Potato Salad, with Aspic Jelly, Chartbeuse

Ingredients

• 2 dozen firm potatoes
• Aspic jelly
• Whites of hard boiled eggs
• Capers
• Olives
• Sliced beets or gherkins (optional)
• Thin slices of beef tongue
• Cold boiled potatoes
• ¼ quantity of boned sardines, cut in small pieces
• Mayonnaise dressing

Directions

1. Boil the potatoes until thoroughly cooked, then cool them.

2. Trim the potatoes into pieces about 1 to 1½ inches thick and cut them with a round cutter.

3. Place the pieces on a napkin and prepare a pan with broken ice.

4. Line a mould with a coating of Aspic jelly and decorate the bottom with the egg whites, capers, and olives in a rosette shape.

5. Dip the potato pieces in Aspic jelly and arrange them closely around the inside of the mould to form a solid wall.

6. Line the inside again with Aspic jelly to fill the gaps.

7. Slice hard boiled eggs and place them over the rosette in the mould, followed by thin slices of beef tongue and some capers.

8. Pour a little Aspic jelly over the layers to keep them firm.

9. Cut cold boiled potatoes into thin square pieces and place them in a salad bowl.

10. Add the sardines and a few capers to the potatoes.

11. Make a mayonnaise dressing with Aspic jelly and season it well.

12. Quickly mix the dressing with the potatoes before it hardens, then fill the mould with the mixture.

13. Smooth the surface evenly and keep the mould in a cool place until ready to serve.

14. To serve, dip the mould in lukewarm water, dry it, turn it over on a dish, and carefully remove the mould.