Cut a cold braised cushion of veal into slices approximately
Prepare a well reduced purée of fresh tomatoes and mix together with a relative quantity of almost setting aspic jelly. Pour this into a lightly oiled dome shape or Bombe mould and allow it to set firmly on ice.
When quite firm, demould on to the centre of a round dish and surround with the prepared slices of veal arranged overlapping each other.
Border the dish with neat shapes of very clear aspic jelly.