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Six Sheets of French Gelatine

One gill of Aspic Jelly.

Two tablespoonfuls of Cream.

Warm up the Espagnole Sauce, add the sherry, soak the gelatine, squeeze out the moisture, add it to the sauce with the melted aspic jelly, let it boil for a few minutes, skim well, and pass through a tammy-cloth; let it cool a little and add the cream, season if necessary, and use as directed.