To make aspic for moulding or decorating a fish salad, use stock prepared from chicken or veal, or from fish. For chicken, veal or sweetbread salad, use chicken or veal stock, or a light-colored consommÉ. In an emergency, aspic may be made from the prepared extracts of beef, or from bouillon capsules. Aspic is often tinted delicately to harmonize with a particular color scheme. A light-green aspic has been found quite effective.

RECIPE.

To one quart of highly seasoned stock, freed from all fat, add the juice of a lemon, a bay leaf, half a cup of wine and one box of gelatine soaked in a cup of cold water. Beat into the mixture the slightly beaten whites and crushed shells of two eggs. Heat to the boiling-point, stirring constantly, and let boil five minutes. After standing ten minutes skim off the froth, etc., and strain through a cheese-cloth folded double and held in a colander.

Aspic for Garnishing.

Pour the liquid jelly into a new tin to the depth of half an inch. Wring a napkin out of cold water and spread it smoothly over the meat-board. Dip the pan in warm water and turn the jelly onto the napkin; stamp in rounds, diamonds or other fanciful shapes. If blocks of greater thickness be required, fill the pan to the required depth with the liquid aspic. When turned from the mould, cut in squares or diamonds with a knife, wiped dry after having been dipped in hot water.

To Chop Jelly.

Cut the jelly slowly, first in one direction, then in the opposite direction. Each piece, whether large or small, should be clean-cut and distinct. Aspic melts or softens in a warm place, and should not be taken from the mould until the time of serving, and then it must be handled with care.

ConsommÉ for Aspic Jelly.

Cut two pounds of beef from the under part of the round and two pounds of shin of veal into small pieces; crack the bones in the shin. Place over the fire with two and a half quarts of cold water; add one ounce of lean ham. Heat slowly, and cook just below the boiling-point two or three hours; then add to the kettle a three-pound fowl, and allow it to remain till tender. Put some marrow into the frying-pan, and when hot sautÉ in it a small onion cut fine, two tablespoonfuls, each, of chopped celery, carrot and turnip; add to the soup kettle, removing the fowl, together with a sprig, each, of parsley, thyme and summer savory, two bay leaves, a small blade of mace, four cloves, two peppercorns and one scant tablespoonful of salt. Let simmer about an hour and a half; then strain and let cool.

Chicken Stock for Aspic Jelly.

Put a four-pound fowl and a few bits of veal from the neck over the fire in three pints of cold water. Heat slowly to the boiling-point, let boil five minutes, then skim and let simmer until the fowl is nearly tender. Now add an onion and half a sliced carrot, a stalk of celery, a teaspoonful of sweet herbs tied in a bag with a sprig of parsley, two cloves, a blade of mace, eight peppercorns and a teaspoonful of salt. Remove the fowl when tender, and let the stock simmer until reduced to about one quart; strain, and set aside to become cool.

Second Stock for Use in Sauces, Etc.

Break the bones from roasts; add the tough or browned bits of meat and fat; add also the flank ends from chops and steaks, cut small (there should always be a few bits of fresh meat), and cover with cold water. Heat slowly and let simmer two or three hours, then add, for each two quarts of water used, one-fourth a cup, each, of chopped onion and carrot, two stalks of celery and a tomato cut small, two teaspoonfuls of sweet herbs, two sprigs of parsley browned in two tablespoonfuls of butter or drippings, and cook about an hour. Strain and let cool. Stock will keep a day or two in summer and nearly a week in winter, if the cake of fat that forms upon the top be left undisturbed.

Fish Stock.

Cover the bones and trimmings from the fish that is to be used for the salad with cold water; add, if convenient, the body bones of a lobster or two. Add also one or two pounds of an inexpensive fish, and a pint of water for each pound of fish. All must be fresh. Bring the water slowly to the boiling-point and let simmer an hour, then add, for each quart of water, one tablespoonful, each, of chopped onion and carrot, a sprig of parsley and one teaspoonful of sweet herbs, sautÉd delicately in two tablespoonfuls of butter. Season to taste with salt and cayenne.

Aspic Jelly from Bouillon Capsules, Etc.

Put over the fire one-fourth a cup, each, of onion and carrot, sautÉd in two tablespoonfuls of butter, two stalks of celery, a bay leaf, half a dozen peppercorns and two or three cloves, with one quart of water; add three bouillon capsules, or three teaspoonfuls of beef extract (not home-made) dissolved in two cups of boiling water; let simmer about half an hour, then add one box of gelatine softened in one cup of cold water, any additional flavoring desired, and the slightly beaten white and crushed shell of one egg (more shells will be advantageous). Bring slowly to the boiling-point, stirring constantly meanwhile, and let simmer five minutes; let stand in a hot place ten minutes, then skim and strain through a cheese-cloth folded double.

White Chaud=froid Sauce.

To one pint of white sauce, made of white stock, add three-fourths a cup of aspic jelly and one tablespoonful of lemon juice; let simmer until reduced to the consistency of very thick cream; remove the butter from the top and let cool slightly before using.