Aspic Jelly


  • 1 qt. jellied veal stock
  • 1 oz. gelatine
  • bouquet garni (parsley, thyme, bay leaf)
  • 2 ticks of celery
  • 2 egg whites and shells
  • 1 glass sherry (optional)
  • ¼ pt. vinegar


Let the stock become quite cold, and remove every particle of fat. Put it into a stewpan with the gelatine, herbs, celery cut into large pieces, the egg whites previously slightly beaten and the shells previously washed and dried. Whisk over heat until nearly boiling, then add the wine and vinegar. Continue the whisking until quite boiling, then reduce the heat and simmer for about 10 min., strain till clear, and use as required.