*  Exported from  MasterCook  *

                               Aspic Jelly

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Gelatins                         Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Chicken or beef stock
                        A-1 sauce or Kitchen Bouquet
   1      tablespoon    Gelatin
   1                    Bay leaf
   3                    Cloves
                        Salt and pepper
   2      tablespoons   Cold water
                        Celery salt

Prepare stock by boiling beef shank or chicken in water to cover until tender. 
 Strain.  Add a few drops A-1, bay leaf, and cloves. Season to taste. 
 Cover.  Simmer 10 minutes.  Strain. Soften gelatin in cold water.
Dissolve over boiling water.  Add to stock. Mix thoroughly. Pour into mold.
Chill until firm. Unmold. Cut in squares. Place on crisp lettuce.
Garnish with meat or vegetables. If desired,
 aspic jelly may be used as the basis for meat, chicken, fish, or vegetable salads.

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