For poultry aspic, cut meat into slices. Soak gelatin in cold water according to instructions, squeeze well and dissolve in 6 tablespoons hot chicken soup.
Mix with the rest of the soup and white wine. Season with sugar, pepper and salt and chill.
Pour some liquid in the bottom of a bowl and let it set. Place slices of poultry on top.
Cut gherkin into a fan, thinly slice tomato and place on top of poultry meat as garnish.
Carefully pour gelatin liquid over top and allow to set. Place in refrigerator until ready to use.
To turn out, dip in hot water and transfer to a platter. Hard boil eggs, rinse, peel, slice and garnish the poultry aspic with them.
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