This is a recipe for a very quick, easy and inexpensive aspic jelly. Although the result lacks the flavour of aspic made from bone stock, it is quite acceptable.
APPROXIMATELY § PINT chicken stock cube pint boiling water
1 oz. gelatine
1 fl. oz. dry white wine
Put the stock cube in a mixing bowl. Add the boiling water and stir to dissolve the cube.
Put the gelatine in a cup and pour a little of the hot stock into it. Stir until all the gelatine has dissolved and add it to the rest of the stock. Taste the stock and add salt if necessary.
Mix in the wine and leave the aspic to cool. When it is cool, cover the bowl and refrigerate. The aspic is now ready for use.