TONGUE RAMEQUINS
- 1 cupful diced cooked tongue
- 1 firm lettuce
- 2 pickled walnuts
- 1 hard cooked egg
- Seasoning of salt and pepper
- Some chopped aspic jelly
Chop the tongue, hard cooked egg, crisp lettuce leaves, and walnuts; then mix them together, seasoning them with a little salt and pepper. Divide into white china ramequins and decorate the top with chopped aspic jelly.
Serve very cold.