Cold Roast Pork

Stir the mustard with the very stiffly whipped cream and fill into a bowl. Cut the cornichons into thicker slices, two of them whole. Rinse the tomatoes and cut each into 6 pieces. Arrange the roast on a serving platter. Garnish with the cornichons and the tomatoes and a little bit of parsley. Serve with mustard cream, fresh bread and a cold beer.

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