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Mouse of Veal

Line an oval mould with aspic, garnish with slices of truffle and sweetbreads stamped out in shapes. Pound together three ounces of cooked veal and two ounces of foie gras, and pass through a sieve. Mix it with half a pint of stock and a glass of sherry in which half an ounce of sheet gelatine has been dissolved. Then stir in a table-spoonful of mushroom essence, and whip the mixture until it looks spongy. The stock should be cool before it is added to the foie gras and veal. Put it into the prepared mould, pour more aspic over the top, and set on ice until firm. Turn it out, and garnish with a few slices of truffle and small blocks of aspic.