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Tongue Moulded in Aspic Jelly

Boil a pickled tongue until tender, remove the skin and set aside to cool. Trim and cut in thin slices and press them together to retain the shape of the tongue. Make aspic jelly enough to fill the mould without the tongue. Set the mould in a pan of ice water and cover the bottom to the depth of one-fourth inch with aspic. Decorate with olives, capers, lemon or whatever is desired. Set the tongue in the center of the mould, pour in more aspic to fill the mould and more decorations. Serve with lettuce and mayonnaise dressing or Tartar Bernaise or Hollandaise sauce.