Line a plain border mould with aspic jelly, decorate it with large slices of truffle and coat with another layer of jelly. Fill the mould with alternate layers of a large Julienne of white of chicken, red ox tongue and truffle, sprinkling each layer with cool melted jelly; finish filling the mould with jelly and allow to set.
Turn out when required on to a very cold dish and fill the centre with a mould of Salade Italienne. Serve accompanied with Sauce Remou-lade.
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