Aspic for Garnishing

Ingredients

• 1 quart Chicken or veal stock (or fish stock) (For chicken, veal or sweetbread salad, use chicken or veal stock, or a light-colored consommé.)
• 1 tablespoon Lemon juice (Estimated quantity (not specified in original recipe))
• 1 leaf Bay leaf
• 1/2 cup Dry white wine
• 1 box Unflavored gelatin
• 1 cup Cold water (For soaking gelatin.)
• 2 large Egg whites (Slightly beaten.)
• 2 large Egg shells (Crushed.)

Instructions

1. 1To make aspic for moulding or decorating, use stock prepared from chicken or veal, or from fish. For chicken, veal or sweetbread salad, use chicken or veal stock, or a light-colored consommé. In an emergency, aspic may be made from the prepared extracts of beef, or from bouillon capsules. In a saucepan, combine 1 quart of highly seasoned stock, freed from all fat, with the juice of a lemon, a bay leaf, and 1/2 cup of wine. Sprinkle 1 box of gelatin over 1 cup of cold water and let it soften for 5 minutes. Add the softened gelatin to the stock mixture. Beat in the slightly beaten whites and crushed shells of 2 eggs. Heat to a simmer, stirring constantly, and let simmer for 5 minutes. After standing for 10 minutes, skim off the froth and strain through a cheese-cloth folded double and held in a colander.
2. 2Pour the liquid jelly into a new tin to the depth of half an inch. Wring a napkin out of cold water and spread it smoothly over the meat-board. Dip the pan in warm water and turn the jelly onto the napkin; stamp in rounds, diamonds or other fanciful shapes. If blocks of greater thickness be required, fill the pan to the required depth with the liquid aspic. When turned from the mould, cut in squares or diamonds with a knife, wiped dry after having been dipped in hot water.