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SWEETBREAD BOUCHEES (a la Russe)

Line some little deep dariole moulds with pale yellow aspic, put some tiny stars of truffles at the bottom, and sprinkle over chopped parsley and chervil. Mix together some cooked sweetbread and ham in tiny dice shapes; moisten them with bechamel and mayonnaise in equal parts; fill up the moulds with the sweetbread and ham, and pour more aspic on the top. Turn out when set, and dish each mould in a little bed of MACEDOINE OF VEGETABLES (which see) tossed in mayonnaise. Probable cost, 3s. per dozen.