Mortadella and Cheese in Aspic

Prepare the cured mortadella: soften the gelatin with the bouillon tablet in a small saucepan, whisking constantly, until the gelatin dissolves

Melt 1/4 cup and place it in a mold that holds 6 cups; add the lemon juice

Set the remaining gelatin aside

Place the mold in a larger saucepan filled with ice and refrigerate until slightly firm

Arrange the stuffed green olives on top of the gelatin

Refrigerate until firm

While the gelatin firms, remove the casing from the mortadella and grind it in a food processor

Mix with the remaining gelatin, mayonnaise, and mustard

Place the mixture in the mold over the gelatin

Refrigerate and prepare the cured cheese: soften the gelatin in a small saucepan, whisking slowly until it dissolves

Beat the cheeses until well mixed

Add the egg white and dissolved gelatin, beating well

Add to the cheeses

Add the sour cream

Place the mixture in the mold over the mortadella mixture and refrigerate for several hours until firm

When serving, run a sharp knife around the sides of the mold, plunge it quickly into hot water, and turn it out onto a plate

Garnish with salted crackers

If desired, you can also use chicken or prosciutto instead of mortadella.