First put a little aspic into the mould to acquire a substance. When it is set cut some shapes of hard-boiled yolks and whites of eggs, truffles, gherkins, and beetroot; when you have arranged all these decorations pour in some liquid aspic gently to settle all together, and put it in the mould on the ice to freeze, then arrange the fillets of chicken previously cooked, skinned, and cut in a good shape, neatly all round, pour in as much more aspic as will set the chicken, then put round and over the chicken some mayonnaise or Beurre de Montpellier, over this as much cold aspic as will cover it, otherwise the butter or sauce would dilute in the jelly and cause it to look muddy. Fill the mould now with the liquid aspic as full as it will hold and let it freeze. When ready to serve dip a cloth in hot water, wrap it round the outside of the mould, which will loosen it, and turn it out on the dish.

L'Aspic For The Above

Take a handful of aromatic herbs, such as burnet, chervil, and tarragon, boil them in white vinegar; when the vinegar is well flavoured pour into the stew-pan some reduced consomme of fowl. Season with salt and pepper and a little spice, then break the whites of four eggs into a pan, and whisk them well, pour the aspic on them, and put the whole again in a stew-pan on the fire, keep beating and 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; when quite clear and bright strain it through a jelly bag or sieve, and it is ready to use when wanted.

Another Aspic

Put a knuckle of veal, a small part of a knuckle of ham, and some trimmings of fowl or game into a small stock-pot, with onions, carrots, a bunch of sweet herbs, pepper and salt; pour over half a bottle of white wine and some good broth; let it boil gently for four hours, then skim off all the fat and strain it through a silk sieve; put it into a stew-pan with two spoonfuls of tarragon vinegar, four whites of eggs, and if you think it requires it, some more pepper and salt. Stew it on the fire till it becomes very white, then set it on one side with a little fire over the cover, when you find it clear drain it through a jelly bag. If this is required for garnishing raised pies or galantine, the vinegar may be omitted.