1 1/8 lb (500 g) cooked pork loin

Season the stock with the vinegar or wine. Mix the gelatine with the 5 tbsp. cold water and leave 10 minutes to soak. Pour the cold stock through a clean cloth or a paper coffee filter bag, then bring to the boil. Stir in the soaked gelatine until completely dissolved.

Rinse out 4 individual cutlet moulds with cold water and pour in enough cooled aspic to cover the base; leave to set, then decorate with pieces of gherkin and egg and tomato slices; carefully pour a few tablespoons of stock over these and leave to set. Place a cutlet in each mould and divide the rest of the aspic (by now rather thickish) between the four moulds. Leave in a cool place to set.

When the aspic is set loosen carefully from the sides of the mould with a knife (the mould may be held in hot water for a second or two), then turn out onto a plate.