2 cps minced cold cooked veal
1 cp soup stock
1 tsp meat sauce
1 tsp lemon juice
1/4 tsp salt
A few grains paprika
1 tbsp gelatin
2 tbsp cold water
lettuce
tomatoes
mayonnaise

Instructions

1 - Combine the veal, stock, meat sauce, lemon juice, salt, and paprika; heat to boiling point.
2 - Simmer for 5 minutes. Add the gelatin which has been softened in the water. Stir until dissolved.
3 - Cool and transgfer to a mould rinsed with cold water. Chill until firm.
4 - Unmould on a platter; border with lettuce leaves, surround with quartered tomatoes dipped in French dressing.
5 - Garnish with mayonnaise and pickles cut in fan shape.