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Mushroom Salad with Medallions of Chicken

،، Bone a chicken, fill with forcemeat, and cook until tender in stock; then press between two dishes until cold. Cut in slices and stamp in rounds. Stamp out an equal number of rounds from cooked tongue. Spread these with green butter" (see Green-Butter Sandwiches) and place the rounds of chicken evenly on the tops. Coat these with white chaud-froid sauce and decorate in some design with truffles, ham or tongue.

When the sauce has set, brush over the medallions with aspic jelly, cold but not set. When thoroughly cold stamp out with a round cutter. Drain and dry a can of white button mushrooms; toss them about in cold aspic until they are well coated. When the jelly has become fixed about them, pile high in the centre of a serving-dish; arrange the medallions about them, resting on delicate leaves of lettuce. Serve mayonnaise or 80,