Take a handful of aromatic herbs, such as burnet, chervil, and tarragon. Boil them in white vinegar; when the vinegar is well scented, pour into the stewpan some consomme of fowl reduced; season well before you clarify. When the aspic is highly seasoned, break the whites of four eggs into an earthen pan, and beat them with an osier rod; throw the aspic into the whites of eggs, and put the whole on the fire in a stewpan; keep beating or stirring till the jelly gets white; it is then very near boiling. Put it on the corner of the stove, with a cover over it, and a little fire on the top of it. When quite clear and bright, strain it through a bag, or sieve, or napkin, to be used when wanted.

N. B. If this is wanted for a mayon-aise, or as a jelly in moulds, make sure of its being stiff enough. Then put a knuckle of veal in a small stock-pot, a small part of a knuckle of ham, and two calves' feet, some trimming of fowl or game. Season this with onions, carrots, and a bunch of herbs well seasoned; pour into it half a bottle of white wine, and moisten with good broth; let it boil gently for four hours, then skim away all the fat, and drain it through a silken sieve; put that in a stewpan, with two spoonfuls of tarragon vinegar, and four whites of eggs, salt, and pepper, to clarify; and keep stirring it on the fire till the whole becomes very white, then put this on the side with a little fire over the cover; when you find it clear, drain it in a cloth or jelly-bag, and use it for aspic; if not, do not put in any vinegar: jelly for pie or galantine does not require acid.