Required: Some cold chicken (about three-quarters of a pound).

Chaudfroid of turkey, boned and stuffed

Tongue (about three-quarters of a pound).

A little foie-gras.

Chaudfroid sauce.

Aspic jelly.

Chillies for decoration.

Three truffles.

A salad of lettuce, endive, and cress.

Three inches of cucumber.

Cut the chicken and tongue in slices about a quarter of an inch thick. Then with a plain round cutter, about two inches across, stamp out some neat rounds. It may be necessary to patch some of the pieces so as to get a sufficient number of rounds, but the sauce will hide all deficiencies. Chop the trimmings of chicken and tongue finely, then pound them in a mortar. Add to them a little foie-gras, the trimmings of truffle (chopped finely), and salt and pepper to taste. Pound these all well together, then rub the mixture through a sieve.

Next spread a layer of it evenly over one side of each piece of chicken. Place each round of chicken on one of tongue, then coat it carefully with some white chaudfroid sauce. Let this set, then coat it a second time. Stamp the truffle and chillies out in any pretty fancy shapes, and arrange them in some pretty design on each medallion.

When the sauce has set pour a thin coating of melted aspic on each, and leave them until it is set. Arrange a nice mixed salad on a dish, place the medallions on this, and garnish with chopped aspic jelly and halt slices of cucumber, or place them in oval paper ramakin cases and pipe some chopped aspic jelly round.