Pate de Foie Gras in Aspic Recipe

Soften gelatin in cold water. Add bouillon cubes and boiling water. Stir until gelatin and cubes are dissolved. Pour enough of the mix into 1 1/2 quart loaf pan or mold to make a layer 1/8 inch thick. Chill until almost firm. Arrange slices of 1 truffle and 1 egg in a pattern on the gelatin. Chill remaining gelatin mixture until thickened, but not firm. Dice remaining eggs and truffles and fold with pate into second gelatin mixture. Pour into mold and chill until firm. Unmold and cut in thin slices. Serve on lettuce leaves with French dressing.