No cooking

1 beef bouillon cube
0.280 liter water
15 g gelatine (powdered)
squeeze lemon juice
1 pastry flan case, cooked
3 hard-boiled eggs
3 tomatoes
lettuce

1. Dissolve beef cube in 0.140 liter hot water.
2. Add gelatine and when completely dissolved add lemon juice and 0.140 liter cold water.
3. Leave in a cool place.
4. Fill flan case with hard-boiled shelled and quartered eggs and skinned and quartered tomatoes.
5. When gelatine is just setting, spoon mixture over the eggs and tomatoes, filling the flan.
6. Allow any surplus aspic to set.
7. Served chopped with the flan on a lettuce bed.