Prepare and cook a dozen "Fillets of chicken, plain." Set to press under a weight, and when cold trim and cover them with tomato Chadfroid sauce; when the sauce has set decorate half of the fillets with pieces of truffle, to form a star, and the other half with pieces of hard-boiled white of an egg, to form the same design; pour over the fillets a little liquid aspic to set the decoration and give a glossy surface. Chop a little aspic very fine, and with forcing bag and plain tube dispose this around the edge of each fillet. Set aside to become thoroughly chilled. Mix a cup in all of cooked peas, asparagus tips, tiny rounds of carrot, and cubes of turnip, 1/2 cup of mayonnaise dressing, and 1 1/2 cups of liquid aspic. Stir these gently together on ice until beginning to set, then turn into a concave border mould and set aside to become firm. When ready to serve, unmould the jellied macedoine on a serving-dish, arrange the fillets upon it, one overlapping another, and fill the center with some of the vegetables used in the moulded macedoine; dress with either French of mayonnaise dressing. Surround the whole with chopped aspic. Medallions of sweetbread, fillets of birds, etc., may be substituted for the chicken fillets. - Mrs. E. D. Bennett, Bart-lett, 111.