Next to croutons comes jelly. Now, of this there
are two kinds—meat jelly and aspic jelly. This
latter has been so fully dealt with in No. IV. of the
“Queen” Cookery Books (on “Entrées”) that no
more need be said here. But remember, that though
the ordinary aspic, made without stock, will answer
admirably for socles or stands, if it is to be eaten
care must be bestowed on its flavour as well as on
its clearness. Again, aspic, by reason of its
necessary acidity, is not always suitable, and in
many cases dishes are actually spoilt by this tart
ness. In this case it is better to prepare the jelly
thus: Put into a pan a quart of any light stock to
taste, according to the colour you wish your jelly to
be (Consommé Maggi dissolved in water according to
its accompanying directions makes a most praise
worthy foundation for savoury jelly), a good bunch