- Fillet the chicken — remove the bones, pellicles and sinews, beat thin and season with the salt. Put the liver paste in the middle and make a cutlet of the fillet, wrap in the buttered parchment paper

- Coat the gelatin with water (water/gelatin ratio 6:1) and set aside for swelling until the grains are transparent. Put the fillet in a low pot in one layer, coat with part of warm bouillon, cover and boil at low heat until ready. Cool

– Put the swollen gelatin in a sieve, let superfluous water flow down and combine with warm bouillon. Mix well, bring to boil strain and cool

– Put the fillet in an oval dish, decorate with the sweet pepper slices and greens, coat with the jelly, cool in the refrigerator and pour the jelly again

– Garnish with fresh, marinated or canned vegetables. Serve the mayonnaise separately.