Boneless meat is boiled in lightly salted water. Once the water boils add the onion and peppercorns. Once the meat is tender, a few minutes before removing from the fire add the vinegar. The meat is removed in a dish, and the boiling broth put beaten whites. Boil for 2-3 minutes and allowed to settle. Strain the broth through a strainer very dense and warm again. Add gelatin (pre-soaked in cold water and dissolved in a water-bath), stirred well and allowed to cool. The meat is cut into equal slices. Into a suitable container poured a little of the broth and allowed to gel. Top rank sliced ​​cucumber, carrots, eggs and olives. On them lining up slices of meat and again pour the broth. Again allow to gel and lining up new layers of vegetables and meat. Complete the form with the broth and place in the refrigerator to harden completely appetizer. It is ready to pay in a suitable plateau covered with lettuce, arrange with lemons.