Pulp a pound of cooked tomatoes through a sieve and mix this puree with three tablespoonfuls of just liquid aspic; line twelve cutlet moulds with this, then fill them with a mixture as follows: take some nice cold braised white meat (or failing this braise a nice rabbit, in white stock, with a bunch of herbs, a carrot, turnip, and a strip or two of celery, with seasoning to taste), and mince and pound this meat, moistening it with a little good bechamel (or the stock in which the rabbit was cooked thickened with white roux and a little milk), and mix this paste with half pint of stiffly whipped cream, and three good tablespoonfuls of just liquid aspic; then coyer over the moulds with a layer of the tomato aspic, and put them aside to set, when they are arranged round a block or on a border of aspic and served with any nice salad to taste. Gold game is excellent in this way, which is also an admirable method of utilising old birds of any kind.