The Blue Grass Cook Book

page 63

Entrees

      ASPIC JELLY

  4 pints of clear soup,

  1 box of Cox's gelatine,

  1 teacup of wine,

  2 tablespoons of vinegar,

  Salt and pepper to taste,

  Whites of 2 eggs beaten to a stiff froth.

Stir all well while cooking till it begins to boil. See that the gelatine is
well dissolved, so that it will not stick to bottom of kettle. Do not stir after
it boils hard. When the eggs break away and the jelly looks clear, remove from
stove and strain through a clean cloth. Have the cloth soaking in boiling water,
and squeeze well out of the hot water before running the jelly through.

Put chicken in mould, pour sauce over while warm, and serve with truffles.

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