Cut off the fillets from two chickens, contise the minions or small fillets with truffles; put them all into a sautepan with a little butter, cover with paper, place a tin with a weight on the top of them to keep it flat, set the pan in the oven and cook without allowing them to take color. Remove to cool thoroughly, cut each large fillet first crosswise in halves and then lengthwise, and trim them in the shape of cutlets. Put into a saucepan one breakfast cupful of bechamel sauce to warm, and dissolve in it one teacupful of aspic jelly and a little chicken glaze; then add two tablespoonfuls of cream, mix well together, pour the mixture into a sieve over a basin packed in ice, stir it well until it thickens and mask all the cutlets with it before it is quite cold. Decorate the cutlets with various designs stamped out in cooked truffles and tongue, and trim the minion fillets. Pour a little of the jelly at the bottom of a mould packed in ice, arrange the minion fillets on it, cover over with a little more of the jelly, then place the cutlet-shaped pieces round the sides of the mould with the plain side inwards, and let them set; fill the mould up with the remainder of the jelly. Turn the jelly out on a dish and serve with a garnish of pieces ot colored aspic intermixed with finely-chopped lettuce leaves.