Salad with jelly

250 g beef tenderloin

120 g chicken ham

2 boiled eggs

2 tuber boiled potatoes

1 boiled carrots

1 fresh cucumber

1 pickled cucumber

1/2 banks canned peas
some peas to choose? we'll show

5 tablespoons home (!) mayonnaise

For the jelly:

140 g strong chicken broth clarified

1 tsp instant gelatin

Gelatin in the broth for 10 minutes, then warm up to 60 degrees, to shift into a shallow wide bowl, remove the cold.

Boil until tender beef, chop all the ingredients for a salad cubes, and stir to combine, remove cold.

Put lettuce in a salad bowl, add diced jelly, mayonnaise, arrange salad greens with jelly.