This section is from the book "The Book Of Entrees Including Casserole And Planked Dishes", by Janet Mackenzie Hill. Also available from Amazon: The Book Of Entrees.
Aspic jelly is made from clarified meat broth solidified somewhat with gelatine. A two-ounce package of gelatine, softened in a cup of cold water, is used to each five cups of broth. Consomme, having been clarified, and water with meat extract being transparent, can be made into aspic by simply the addition of gelatine. Meat broths must be flavored with vegetables, sometimes with wine, freed from fat and clarified with whites and crushed shells of eggs. Aspic made from chicken or veal is of a very delicate color. Consomme gives a darker color and beef broth the darkest of all. Aspic prepared with Golden Veal Stock is of a very handsome color. Often tongue, chicken breast, and sweetbreads, whole or in slices, birds, eggs and choice vegetables are molded in aspic.
The general rule for aspic jelly is a two ounce package of gelatine softened in one cup of cold water for each five cups of broth. This gives a jelly firm enough to hold whole eggs, slices of tongue or chicken or similar solid substances in an upright position after unmolding. It is also firm enough for croutons. But, save for some special dish when looks are more desirable than gustatory properties, a jelly that will not "hold its shape" is far more desirable. Aspic jelly in all forms should be served very cold. As flavors are apparently lessened by the chilling process, all broths used for aspic should be strongly flavored with the foundation article or such vegetable or wine or herb as is desired in the particular case in question. The qualities of a good aspic jelly are strength of flavor, transparency, and delicacy as opposed to solidity. Of course, when garnishing with aspic triangles or other shapes, solidity is indispensable.
Heat the consomme to the boiling point, turn into sterilized fruit jars, put on rubbers and sterile covers, as in canning fruit, and fasten securely. Properly canned, the soup will keep indefinitely.
Leave the olives in the bottle surrounded by the liquid in which they came; pour in olive oil to cover the liquid to the depth of about one-fourth an inch, put in the cork or, if this be imperfect, tie a piece of cotton cloth over the top of the bottle. Store in a cool place. Olives may be removed from the bottle or other receptacle whenever desired, and those left will keep perfectly a year or longer, if air be excluded from the liquid by a layer of oil.
5 cups of cleared consommé 1 to 2 ounces of gelatine
˝ to 1 whole cup of cold water
The quantity of gelatine to be used depends on the solidity desired in the finished product. Proportion the water to the gelatine taken. Let the gelatine stand in the cold water until the water has been absorbed, then pour on the consomme, heated to the boiling point, and the mixture is finished.