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.