Aspic Jelly

Ingredients

• 1 quart Highly seasoned stock (chicken, veal, or fish)
• 1 each Lemon juice
• 1 each Bay leaf
• 1/2 cup Dry white wine
• 1 box Unflavored gelatin
• 1 cup Cold water
• 2 each Egg whites
• 2 each Egg shells

Instructions

1. 1In a saucepan, combine the highly seasoned stock (chicken, veal, or fish), lemon juice, bay leaf, and wine. In a separate bowl, soak the gelatin in cold water for 5 minutes until softened.
2. 2Beat the egg whites slightly and crush the egg shells. Add the egg whites, and crushed shells to the stock mixture. Heat to a boil, stirring constantly. Let boil for 5 minutes.
3. 3After standing for 10 minutes, skim off any froth. Strain the mixture through a cheesecloth folded double and held in a colander. Allow to cool completely before using.