Line a fancy mold with aspic jelly, and fill the center with a mixture of cooked and sliced tongue, liver sausage, sweetbread, mushrooms and truffles. Add more liquid jelly, and when cold turn out on a dish.

Almost any kinds of cold meat may be used up in this way, the greater the variety the better. The pieces should be arranged so as to have a pretty appearance when turned out of the mold.