Aspic Jelly For Salads. Recipe

Instructions

1. Three pints of soup stock, one box of gelatine, one cup of white wine and water, or water and lemon juice, whites and shells of two eggs.
2. Soak the gelatine in the water and wine or water and lemon juice until soft.
3. Add it to the soup stock--beef if for dark jelly, and veal or chicken if for light.
4. Season highly, and mix the whites and shells of two eggs with the stock when cold.
5. Cook all together until hot, stirring all the time.
6. Let it boil till a thick scum has formed; remove it, and strain through a napkin.