Cut the roast into not too fine slices. Cook the aspic powder according to the instructions on the packet, and if you like the aspic a little sour, you can perhaps add a little more vinegar and then cool. Spread out 4 soup plates with the roast slices. Drain the sour vegetables and cut the cornichons into fans. Use an egg slicer to cut the eggs into slices. Rinse the parsley and pick into bunches. Distribute the sour vegetables, the cornichons and the egg slices evenly on the meat slices, because as we all know, the eye eats with you. Then pour the liquid aspic over it, garnish with parsley leaves and set. A dark country bread as well as a fresh beer and a baking bowl of green leaf salad round off this solid snack.
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