That's all what we need. Eggs boil and peel. I used the packaging (18 or 20 pieces in it), but you can take less. My broth was ready, because I cooked it cold. Just for the decoration of this dish cast himself broth, took boiled carrots, meat. All the products come from, as they say: "the eye". The only pepper I boiled (10 minutes) at the end of cooking, cold, because cold brewed long, and peppers need a little time. If no broth ready, then it must be boiled with any meat + carrot, onion, pepper (the way you normally cook the broth). The only thing at the end, add the gelatin. In the photo I showed how you can add (this is a special gelatin for aspic or cold, he just goes with spices).

Now take cut the carrot slices, pepper stripes. On the carrot, you can do it (special knife) thin longitudinal brostoski in a circle, then cut the slices will look like flowers. The greens are cut smaller.

Take the shape (plate or whatever you have) with cling film. Put in it eggs, carrots, pepper and parsley. On top pour the broth, but not to the top. Leave the place for meat, a little broth and it remains the same. Put in refrigerator for freezing.

Unfortunately, the next step I forgot to take a picture, but I will explain. Get frozen with a glaze and spread on top the chopped meat and pour the remaining broth so that the broth is a bit covered meat, this will be enough. This photo shows that the bottom layer is the layer of meat. Put back in refrigerator to harden.

Ready turn the aspic on a dish, remove the foil and behold, the dish is ready. You can do without plastic wrap. But I for one prefer. No need to mess with hot water.