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Veal, Mousse Of

Line an oval Charlotte mould with aspic; garnish with slices of truffle and strips of hardboiled white of egg, or with cooked sweetbread stamped out in fancy shapes. Pound and sieve three ounces of cooked veal with two ounces of foie gras, mix it with half a pint of cool stock in which half an ounce of sheet gelatine has been melted, and a glass of sherry. Stir in a table-spoonful of truffle essence, and whip the mixture until it looks spongy. Put the mixture into the mould; pour more aspic over the top, and set on ice until firm. Turn out, and garnish with slices of truffle and blocks of aspic.