Turtle Salpicon

For Fat.—Four ounces of truffles cut in three-sixteenth inch squares; ten ounces of the gelatinous part of calf's head cut in quarter inch squares, six of sweetbreads the same, and four of tongue also cut in three-sixteenth inch squares. Mix with a turtle sauce (No. 552).

For lean.—Four ounces of truffles cut in three-sixteenth inch squares, ten of green turtle cut in one-quarter inch squares, six of mushrooms cut in three-sixteenth inch squares, and four ounces of hard boiled egg-yolk quenelles, in the shape of small beads, a turtle sauce (No. 552) with tomatoes sauce (No. 549) prepared lean.