Instructions: Season the cold stock to taste with vinegar wine and sugar.

Melt the gelatine in a little of the stock over a pan of hot water.

Add to the stock and stir well.

To clear the jelly add the egg white.

Bring the stock nearly to the boil skimming several times.

Remove from the heat cover and leave for 15 to 20 minutes until the contents are perfectly clear.

Strain through a piece of damp muslin.

Strain again if the liquid is still not quite clear.

Leave to cool in the refrigerator.

As the jelly is beginning to set turn it into a large oiled dish.

Return it to the refrigerator and leave it to finish setting.

Cream the curd cheese with the soured cream.

Mix in the grated cheese and chopped pickles.

Spread this mixture on the slices of salami bring two sides of the salami together to enclose the stuffing and fasten with cocktail sticks.

Dice the aspic jelly and arrange on a dish.

Place the salami rolls on top of the aspic.

Decorate the rolls with mayonnaise and sprinkle with chopped parsley.

Garnish the dish with parsley sprigs.

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