Cut a hard-boiled egg into slices one eighth of an inch thick. With a pastry-bag tube or a small round vegetable-cutter stamp circles from the yolk. Cut the white strips diagonally, so they form diamond-shaped pieces. Lay a round piece of yolk in the mold, and the white pieces around it to simulate a daisy; place small pieces of parsley beside it, and use the stem of parsley for the stem of the daisy. This decoration fits very well in a Charlotte Russe mold, or in individual molds. Make two or three daisies on the large mold, only one on the small ones.