In the bottom of some very small molds lay alternately small pieces of chili, chervil and hard-boiled white of egg. Cover these well with liquid aspic, then add a further layer of chopped parsley and finely chopped yolk of hard-boiled egg. Having covered this also with aspic, put in another layer of small squares of cheese and a few capers, and so continue the operation till the molds are quite full. When set on ice turn out of the molds and serve on lettuce leaves with mustard, cress and chopped aspic jelly. The aspic is made by using a meat or vegetable stock to which is added enough soaked gelatine to make a jelly when cold.