Rub 2-quart bowl with garlic. Dissolve bouillon in hot water. Pour over potatoes. Cover and refrigerate, stirring once or twice. Sprinkle with parsley.
Internal damage is hard to spot.
Because they taste funny. In a saucepan, heat the broth until very hot, add the softened gelatin and stir to dissolve. Chill until mixture is slightly thickened. Use a fish mold if you can for an impressive dish. Invert the mold to drain excess oil.