This is made of bacon, ham, sweetbreads, Spanish sauce, truffles, mushrooms, chicken quenelles, olives, cockscombs, beef palates, chicken livers, eggs, crayfish tails, oysters, gherkins, and sweet herbs prepared as follows: Place a large slice of fat bacon in a saucepan, when melted, remove any lean that there may be and add a slice of ham cut into small slices, a lump of fresh butter, and either a calf's or lamb's sweetbread cut into large dice; moisten with Spanish sauce and the dripping from a roasted leg of mutton carefully skimmed and passed through a tammy. Add thick slices of truffles, mushrooms, chicken quenelles, stoned olives stuffed with truffles-forcemeat, boiled blanched cockscombs and beef palates, the latter cut into dice, and lastly some chicken livers; simmer by the side of the fire, and just before serving, add the yolks of six hard-boiled eggs, a few crayfish tails and four dozen oysters blanched and warmed for a minute in mutton gravy, and season with gherkins and mixed sweet herbs; when done, clear off all grease and pour the garnish over the joint it is about to be served with.