A boned fatted hen is skinned, braised and diced with ham, pickled tongue and bacon, sausage meat, minced (US: ground) veal, eggs and Cognac, truffles and seasoning. The mixture is kneaded and formed into a block, placed on the chicken skin and rolled in this and then in cloth, to form a cylindrical shape. It is then cooked in an aspic stock, cooled and pressed. It is then coated in aspic, cooled again and served.
