Aspic Jelly

1. 2.5 l (2 quarts) jellied veal stock.                                         5. Shells and whites of 2 eggs.
2. 60 g (2 oz) gelatine.                                                            6. Bouquet-garni (parsley, thyme, bay leaf)
3. 150 ml (1/4 pint) sherry                                                      7. 2 strips of celery.
4. 150 ml (1/4 pint) vinegar (white)


    Let the stock become quite cold and remove every particle of fat. Put into a saucepan with the gelatine, herbs, celery cut into large pieces, the eggshells and the whites previously slightly beaten. Whisk till nearly boiling, then add the sherry and vinegar. Continue the whisking till quite boiling, then draw the saucepan aside. Let the contents simmer for 10 minutes. Strain till clear and use as required.