For chicken, veal or sweetbread salad, use chicken or veal stock, or a light-colored consomme.

In an emergency, aspic may be made from the prepared extracts of beef, or from bouillon capsules.

Aspic is often tinted delicately to harmonize with a particular color scheme.

A light-green aspic has been found quite effective.
=RECIPE.= To one quart of highly seasoned stock, freed from all fat, add the juice of a lemon, a bay leaf, half a cup of wine and one box of gelatine soaked in a cup of cold water.

Beat into the mixture the slightly beaten whites and crushed shells of two eggs.