Hot Aspic Essence, Clear and Thickened

Put into a saucepan, half a gill of vinegar, a few bits of tarragon, a bunch of parsley, a quarter of a pound of minced ham and a coffeespoonful of mignonette, a little mace; let all simmer for fifteen minutes, then moisten with half a pint of veal blond (No. 423), and a pint and a half of consomme (No. 189); reduce it all to half, strain it through a sieve and clarify with one egg-white; press the aspic through a napkin and use it for roast poultry.

Thickened Aspic.—Before clarifying, add its equal quantity of espagnole, and reduce it to the consistency of a sauce, despumate the surface and strain through a tammy.