Ingredients:

5 eggs, hard-boiled and thickly sliced
200 g canned mushrooms
2 pimentos in brine
225 g canned asparagus tips
Few sprigs parsley
2 tbsp gelatin
450 ml hot chicken stock
Dash of vinegar
10 extra mushrooms for garnish
Salt, pepper, pinch of sugar

Method:

* Drain the pimentos, mushrooms and asparagus tips. Slice mushrooms and cut the pimentos in strips. Divide the parsley into sprigs. Soak gelatin in a little cold water and dissolve in the hot stock. Season with salt, pepper, sugar and vinegar.
* Rinse bowl with cold water and cover the bottom with some of the gelatin. Leave to set. Place a layer of egg slices, mushrooms, pimentos, asparagus and parsley in an attractive pattern. Brush with gelatin and leave to set.
* Repeat until all the ingredients and gelatin are used up. Chill until set. Before serving, dip bowl in hot water and invert it onto a serving plate.
* Garnish with parsley and mushrooms.