3.= Mould the mousse in a ring mould and fill in the centre with equal parts of cucumber or asparagus tips and diced sweetbread; marinate the sweetbread with French dressing, and drain thoroughly before mixing with the cucumber or asparagus.

Garnish with mayonnaise dressing.
=Mousse-de-Poulet, No.

4.= Fill in the centre of the ring with diced cucumbers and sliced radishes, mixed with cream dressing.

Garnish with cream dressing, using pastry bag and tube, and radishes cut to resemble roses.
=Mousse-de-Poulet, No.

5.= Fill in the centre of the ring with mushrooms and sweetbread dressed with a French dressing.