Take the veal and veal fat, and chop it very fine, season with pepper, salt, and cayenne. Arrange this as a lining round a china raised pie mould. Fill in with fillets of grouse, pheasant, partridge, and hare, strips of tongue, ham, hard-boiled yolks of eggs, button mushrooms, pistachio nuts, truffles, and pâté de foie gras; cover in with more of the mince, then put a paste on the top for cooking it in. Bake from two and a half to three hours. Remove the paste and fill the mould up with clarified meat jelly, partly cold; let this set. Ornament the top with chopped aspic and alternate slices of lemon and cucumber round. Croûtons of red and yellow aspic should be arranged at the base of the mould.