Drain and dry a can of white button mushrooms; toss them about in cold aspic until they are well coated.

When the jelly has become fixed about them, pile high in the centre of a serving-dish; arrange the medallions about them, resting on delicate leaves of lettuce.

Serve mayonnaise or tartare sauce with the salad.

Sweetbreads may be substituted for the chicken, and fresh mushrooms for the canned.
=Mousse-de-Poulet Salad.= Scald one cup of milk, cream or _well-reduced_ chicken stock (the last is preferable); beat the yolks of three eggs slightly, add one-fourth a teaspoonful, each, of common salt and celery salt, and a dash of paprica, and cook as a boiled custard.

Remove from the fire and add one-fourth a package of gelatine (one tablespoonful of granulated gelatine), softened in one-fourth a cup of chicken liquor or water.
Strain over half a cup of cooked chicken (white meat), chopped and pounded in a mortar and passed through a sieve.