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Chaudfroid of Turkey

Cut the flesh off the breast of a large turkey that has been cooked and cooled, and then cut it into thin fillets lengthwise; trim them to an equal size, dip them in some chaudfroid sauce and lay them side by side on a bakingsheet. Leave the fillets till the sauce is cold, then trim and coat them with some aspic jelly. Have in readiness a small pyramid, shaped out of fat, stuck on a bread support and ornamented on the top with a vase of fat. Arrange the fillets on the bread, leaning against the pyramid and garnish the base of them with a circle of chopped jelly. Hollow out some cooked truffles, fill them with a salpicon of turkey that has been thickened with mayonnaise sauce, and arrange them round the bottom of the support, and serve. If liked the fillets of turkey may be alternated with fillets of pickled tongue that has been coated with red aspic.