30 Sep 2010
|Chicken stock||10 Fluid Ounce (300 Milliliter)|
|Gelatin||15 Gram (1 Tablespoon)|
|White wine||3 Fluid Ounce (75 Milliliter)|
Bring the stock to the boil and remove from the heat.
Mix 60 ml./4 tablespoons of the stock with the gelatine and stir until the gelatine has dissolved.
Add to the rest of the stock.
Mix in wine and leave to cool.
Chill until required.
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