Eggs Romanoff
Cover hard-boiled eggs with a stiff mayonnaise. Put a little highly flavoured aspic jelly in the bottom of individual moulds. When the jelly is firm add a spoonful of caviare and place the mayonnaised egg on the top. Pour in more jelly. When it is cold turn from the mould and serve on a garniture of lettuce. This is good for a cold supper.