The bottom of an oblong mould is covered with a thin coating of aspic jelly and, when this begins to set, various vegetables cut in fancy shapes are arranged in a pattern over it and covered with a thin layer of aspic. When this has set, the cold roasted loin of pork is placed on the dish, with the top downwards. Cover with warm aspic and let it stand till quite firm in a cold place. To remove, warm the mould for a few seconds in hot water. Garnish with pieces of aspic cut in fancy shapes.