1 cup of liquid aspic. 1 cup of double cream. 1/2 cup of tomato purée. 1/2 cup of chopped (cooked) chicken. 1 tablespoonful of tarragon vinegar. 1/2 cup of chopped (cooked) pickled tongue. Salt and pepper. 3 or 4 chopped truffles.

To make the tomato purée, cook the tomatoes until somewhat evaporated, then pass through a purée sieve and let chill. Beat the cold but still liquid aspic with the tomato purée and the vinegar until very foamy; add gradually to the chopped meat, then add the cream beaten solid, also a part of the truffles, with salt and pepper to taste; turn into a soufflé dish - a small-size dish is needed - with a band of paper, fastened about and extending above the dish about an inch. Sprinkle the top with the rest of the chopped truffles and set aside in an ice "cave" - a pail that can be closed to keep out salt water will answer the purpose. Let stand an hour in crushed ice and salt. Remove the paper band before serving. Pass at the same time a green vegetable salad.