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Pepper and Salt (Line eight small patty pans)

Line eight small patty pans with the paste, shape some twisted slips of paste, bake them, and fasten each end crossways, with some yolk of egg and flour mixed, to the sides of the patty pans.

Fill up the interior of the patty pans with raw rice, bake in a quick oven for about ten minutes, turn out the rice, and set them to cool. Have ready some cooked macédoine of vegetables, drain well on a cloth, season with a little oil, vinegar, pepper and salt, moisten with a tablespoonful of aspic; fill the baked crusts with the mixture.

Mask the surface of each with aspic; ornament with fancy shapes of lemon rind or truffles, garnish with sprigs of fresh parsley. Dish up, and serve.

The remnants of truffle can be mixed with the macédoine.