Aspic Jelly

• 1¾ pints (1 litre) good beef or chicken stock
• 2 oz (

Use aspic jelly to glaze galantines, pâtés, chicken joints and cold meats. The surface of jelly protects the food and keeps it moist.

Measure all but ¼ pint (1½ dl) of the stock into a large saucep