Pickled beef-tongue, 1, Aspic jelly, Stoned olives.

Soak, boil and skin, and then cool, the tongue. Trim it, and cut it into thin slices and press them together again, to retain the shape of the tongue.

Rinse an oblong mold in water and drain. Put a layer of aspic jelly in the bottom, and on it place a layer of stoned olives. Cover with aspic. Place the tongue in the center, and pour aspic about it until it is covered. Chill it, and remove it from the mold, and serve with a vegetable mayonnaise.