Aspic Jelly No 1. Recipe ingredients

• 5 cups strong consomme
• 1 box gelatine
• 1 tablespoon carrot (minced)
• 1 tablespoon onion (minced)
• Dash of cayenne
• ½ cup wine
• ½ teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons vinegar or lemon juice
• Whites and shells of 2 eggs

To prepare this Aspic Jelly No 1. Recipe, first cook consomme, vegetables, lemon juice and one-half the wine for ten minutes. Soak the gelatine in 1 cup of cold water, let stand for twenty minutes. Pour the hot broth over the soaked gelatine, add the remainder of wine to the egg, beat slightly and add to the broth. Stir well together, remove from the fire and let stand for thirty minutes. Strain through flannel or two thicknesses of cheese-cloth. In hot weather reduce liquid 1 cup.