Meat Aspic In Jelly

Preparation:

Preparation: Prepare the jelly following the instructions and perfume it with the Marsala. Blanch the tomatoes in boiling water, peel them, cut them into slices and let them drain to lose their water. Peel the sausage and chop it. Distribute a few tablespoons of gelatine on the bottom of the serving dish and on this, in the centre, arrange the slices of roast and sprinkle them with minced frankfurters. Around it form a circle with the tomato slices and another with those of the hard-boiled eggs. Decorate as desired with strips of red pepper, cover everything with jelly and put in the fridge to harden.