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Goose's Fat Liver in Aspic

Take the required number of fat livers and sprinkle over a little cayenne and salt and roll them into balls, mask them in bechamel sauce mixed in a little warmed aspic and decorate with slices of cooked black truffles cut in various ornamental designs. Put as many small moulds as there are balls of fat livers on ice, pour in a little warmed aspic jelly, let it set firm, put in the fat livers carefully so as not to disturb the decorations, fill up the moulds with more of the warmed aspic jelly, and let them set. Chop up fine a few lettuce leaves, mix them with oil and a slight sea soning of salt and pepper, put a layer of this on a dish, turn the contents of the moulds onto it, and serve with a garnish of shapes of colored aspic jelly put round the base of them. Cold Boiled Ham with Aspic Jelly Choose a freshly smoked ham, trim off the end of the knuckle-bone, and after having soaked it for a few hours, boil it for three and a half hours, then take the kettle off the fire and let the ham remain for three-quarters of an hour in its liquor. Then remove, drain it, cut the thigh-bone short, wrap it tightly in a cloth, and let it cool. When ready to serve, remove the cloth, peel off the rind, excepting at the knuckle-end, trim it neatly, glaze, fix a ruffle on the knuckle-bone, place a white paper on a dish, set the ham on it and garnish the base with chopped aspic jelly and truffles.