Ingredients (for 4 persons):

• Blanched champignons and blanched vegetables (e.g. sliced carrots, broccoli florets)
• 3 l meat stock
• 10 sheets gelatine
• Neutral cooking oil to grease the dish
• Pepper, Salt
• 1 glass white wine
• 3 tbsp. white wine vinegar

Preparation:
Allow the meat stock to cool and then remove the fat. Season with salt and pepper and heat through, but do not allow to boil. Add the vinegar and white wine.

Soak the gelatine in cold water for 5 minutes, then squeeze out well and dissolve in the liquid, ensuring that the latter is not too hot.

Grease a dish with cooking oil and pour the cooled stock into the dish so that the base is covered to a height of ½ to 1 cm. Allow to set in the refrigerator.

Spread the vegetables over the solid mass, cover with stock and again allow to set in the refrigerator. Repeat this process with the remaining vegetables.

Allow the aspic to cool. Before turning out the aspic allow the dish to sit in a bowl of hot water for 1 minute.