Aspic

Homemade aspic, made from concentrated, rich stock, is something of a labour of love but in terms of flavour it is well worth the effort for a special buffet or party dish. Coat cold cooked chicken, salmon or lamb chops by placing them on a wire rack and slowly spooning over a layer of aspic. Allow to set and arrange a garnish on top. Give it a second coat if required. Moulded savoury dishes for turning out look pretty if you arrange fresh herbs between two thin layers of aspic in the base of the mould.