Regular Aspic Jelly

This is normal meat, poultry, or fish stock reinforced with gelatin and clarified. Regular stock rarely has enough natural gelatin to be used as a jelly, so extra gelatin must be added. To test the stock for gelatin content and to convert it to aspic jelly, follow the same procedure as for classic aspic jelly, described above. However, note that if the stock contains very little gelatin and stays watery when chilled, more than 4 oz (125 g) gelatin may be needed per gallon (4 L) if you are making aspic for coating. If you are making aspic for slicing, you will need about 8 oz (250 g) gelatin per gallon (4 L).