Carrot 2 tablespoons each, cut in cubes 7/8 cup white or Madeira wine
Onion 1 box gelatine
Celery 1 quart White Stock for vegetables and white meat, or
2 sprigs parsley
2 sprigs thyme
1 sprig savory 1 quart Brown Stock for dark meat
2 cloves 1/2 teaspoon peppercorns Juice 1 lemon
1 bay leaf Whites 3 eggs
Aspic jelly is always made with meat stock, and is principally used in elaborate entrées where fish, chicken, game, or vegetables are to be served moulded in jelly. In making Aspic Jelly, use as much liquid as the pan which is to contain moulded dish will hold.
Put vegetables, seasonings, and wine in a saucepan; cook eight minutes, and strain, reserving liquid. Add gelatine to stock, then add lemon juice and strained liquid. Season with salt and cayenne and whites of eggs slightly beaten. Add slowly to remaining mixture, stirring constantly until boiling-point is reached. Place on back of range and let stand thirty minutes. Strain through a double cheese-cloth placed over a fine wire strainer, or through a jelly bag.