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Quick Aspic Jelly

A quick and satisfactory aspic is made by dissolving three tablespoons Liebig's beef extract in one quart boiling water, seasoning well with lemon juice, onion juice, sherry wine, salt and pepper. Clear, add two tablespoons dissolved gelatine, and use the same as Aspic Jelly. Chicken Soufflé 1½ cups chicken ½ cup chicken stock cup mushrooms cup cream 2 tablespoons butter 4 tablespoons flour salt and cayenne 1 teaspoon parsley cup bread crumbs 3 egg whites 3 egg yolks ¼ cup sherry Melt butter; add flour, seasonings, stock, cream, chicken, mushrooms, bread crumbs; cook ten minutes; add egg yolks and cut and fold in whites beaten until stiff, and the sherry. Bake in buttered baking dish forty minutes.

Serve immediately with or without Mushroom Sauce.