Take the required number of fat livers and sprinkle over a little cayenne and salt and roll them into balls, mask them in bechamel sauce mixed in a little warmed aspic and decorate with slices of cooked black truffles cut in various ornamental designs. Put as many small moulds as there are balls of fat livers on ice, pour in a little warmed aspic jelly, let it set firm, put in the fat livers carefully so as not to disturb the decorations, fill up the moulds with more of the warmed aspic jelly, and let them set. Chop up fine a few lettuce leaves, mix them with oil and a slight sea soning of salt and pepper, put a layer of this on a dish, turn the contents of the moulds onto it, and serve with a garnish of shapes of colored aspic jelly put round the base of them.