Stuffed Tongue Scallops on Display

Ingredients

• g salted tongue, sliced from the thick part
• g cooked ham, fatty and lean
• g butter
• g white aromatic truffle
• aspic (gelatina), recipe No. 3

Instructions

1. Have about ten thin tongue slices (130 g total) and 100 g thin ham slices cut; trim the tongue slices to shape, saving trimmings.
2. Cut ten ham slices to match the tongue slices.
3. Pound the tongue and ham trimmings with 70 g butter and 20 g white truffle to a smooth paste.
4. Spread the paste on one side of each tongue slice and press a ham slice on top.
5. Set the pieces in aspic (recipe No. 3), either in a dish between two layers or standing in a mold to unmold as one block.
6. Serves eight to ten.