Ingredients:
250 g. carrots
200 g. fresh pea
200 g. French beans
200 g white beetroot
1 bunch radishes
1 stick green onion
1 sprig tarragon
1 slice ham
1 salad
100 ml meat jelly
Salt

For the mayonnaise:
1 yolk
1 tsp. mustard
250 ml sunflower oil

Preparation and serving:
This dish has to be prepared from the previous day, or at leas 3 – 4 hours before serving. Dice the carrots, beetroot and the French beans and cook separated in salted water. Cook the pea in the same way. Cook all of them uncovered, that the French beans and the pea keep the green colour. Chop finely the tarragon, green onion and the ham. Slice few radishes and leave the rest for garnishing. Drain the cooked vegetables and leave to chill. Prepare mayonnaise from the listed products. Melt the jelly on a low heat and add the mayonnaise. Then add the rest ingredients. With the received mixture fill some disk-shape forms and leave them in the fridge.
Arrange in a serving plate, covered with salad leaves, arrange around radishes, cut in a suitable shape and parsley. Offer dry white wine.

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