Quick Aspic for Chicken

Preparation info

  • About

    4 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 cups Chicken Stock
  • 1 cup tomato juice
  • 4 envelopes unflavored gelatin
  • 1 teaspoon sugar
  • 2 egg shells, crushed
  • 2 egg whites, lightly beaten
  • 2 tablespoons cognac
  • Salt and freshly ground black pepper


    1. Combine stock, juice, gelatin, sugar, egg shells and egg whites in a saucepan. Heat slowly, stirring, until mixture boils up. Remove from heat and stir in cognac and salt and pepper to taste.

    2. Strain the mixture through a sieve lined with flannel that has been rinsed in cold water and wrung out.

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