Soak half a box of gelatine in cold water enough to cover it for two or three hours. Boil and clear with white of egg, then strain through flannel two cupfuls of the liquor in which the chicken was boiled, or, if you lack this, the same quantity of good consomme, which will not need straining. It should be rather highly seasoned. Take from the fire and stir in the gelatine; bring to a boil, let it cook one minute, and stir in four tablespoonfuls of tarragon vinegar if you wish a tart aspic. If not, omit it. Set aside in a broad bowl to cool.

Claret gives a fine color and a pleasant taste to aspic. Some fancy that a little sherry improves the flavor, more epicures object to the somewhat faint "tang" it imparts.