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Tongue Ramequins

I cupful diced cooked tongue I firm lettuce 2 pickled walnuts I hard cooked egg Seasoning of salt and pepper Some chopped aspic jelly Chop, the tongue, hard cooked egg, crisp lettuce leaves, and walnuts; then mix them together, seasoning them with a little salt and pepper. Divide into white china ramequins and decorate the top with chopped aspic jelly.

Serve very cold.