Boil a fowl as directed for chicken stock (page 100), or boil a chicken or knuckle of veal, as directed for white stock (page 99). Let the stock cool, take off the grease, then clarify the stock. If veal has been used, no gelatine will be needed. If chicken only has been used in making the stock, add to each quart of hot clarified stock three quarters of a box of Cox's gelatine which has been soaked one hour in a half cupful of cold water. Stir until the gelatine is dissolved. This will make a very clear, light-colored jelly, good for molding, salads, chicken, etc.
When jelly is to be used for garnishing, pour it into a square shallow pan one and a half inches deep. When it has thoroughly set, turn it onto a slightly dampened napkin spread on a board in a cool place. Dip a knife into hot water. Wipe it dry, and cut the jelly in strips the same width as the thickness of the jelly; then cut it straight across, making squares, or diagonally across, making diamonds, or into triangles. These croutons will stand upright, and can be used for borders. If it is to be laid flat on the dish the strips need be cut only one quarter of an inch thick, and can be stamped with cutters into fancy shapes. Small molds may also be used for getting fancy forms of aspic. (See illustration facing page 328).
Place the jelly on a cold plate, and with a knife cut it very slowly until it is of the right size. The chopped jelly is used to cover the top of meats, or to place like a wreath around it on the dish. It may be either fine or coarse, but each piece should be separate and distinct, and can be kept so if cut slowly in a cool place, and not allowed to become warm.
Where the mold is to be only coated with jelly, first paste a piece of paper over the top of the mold; when it is firm, cut an opening in the paper, and pour in some cold, but liquid, jelly; and turn the mold on ice slowly, so that every part may be coated. Pour off any of the jelly that has not adhered to the sides; remove the paper, and lay in the material which is to fill the center of the mold. This method is employed where only a thin coating of jelly is required. "Where it is to be an inch or more in thick' ness it is better to use a double mold as explained below.
When molding jelly have a pan of cracked ice, and set the mold into it. The jelly will then quickly harden. The mold must be perfectly firm and upright, or the jelly will not stand straight when unmolded. Do not oil or grease a mold used for jelly. (See illustrations facing pages 326 and 386).
1. SMALL MOLDS FOR ASPIC. 2. MOLD WITH PAPER PASTED OVER THE TOP FOR COATING THE MOLD. (SEE PAGE 323).
Dip the mold quickly into warm (not hot) water; wipe it dry, place the dish over the top of the mold, and turn them over together. If the jelly fails to slip out, rub the mold with a cloth wrung out of hot water. It takes only a low degree of heat to melt jelly, and if too much is used the fine points and edges will be destroyed. Do not unmold jelly until it is time to serve it. Do not shake the mold in trying to get it free, or the jelly is liable to break.