Aspic Al Verde

Preparation:

Preparation: Heat 25 cl of water in a container, when it first boils, pour in the jelly mix, let it dissolve completely, then remove from the heat, add another 25 cl of cold water and leave to cool. In the meantime, clean the parsley, wash it, dry it, chop it and add it to the still fluid gelatine. Pour a thin layer into a mold and put it in the fridge. Cut the chicken breasts, tongue and ham into sticks. Place one of these 3 ingredients on the gelatin set in the mould. Pour in more jelly, put the mold in the fridge, then continue proceeding in the same way until all the ingredients are used up, placing the mold in the fridge each time so that the jelly hardens. Finish the preparation with a layer of gelatin. Keep the aspic in the refrigerator until ready to serve. Then immerse the mold for a moment in boiling water; unmold the aspic onto a plate and decorate it with a few spoonfuls of Russian salad arranged in the lettuce leaves, then serve.