Add to three cups of chicken stock, seasoned with vegetables and sweet herbs according to directions previously given, also the crushed shell and white of one egg, and proceed as for aspic jelly.

Turn the liquid jelly into rectangular pans, having it three-eighths of an inch or less in thickness, and set aside in a cool place to harden.

When ready to serve, dip the pan in hot water an instant, and turn the jelly on to a paper.

With a thin, sharp knife cut the jelly into squares or diamonds, or dip a cutter into hot water and stamp out into hearts or clubs.
=Lobster Sandwiches with Aspic.= Chop the lobster fine, mix with mayonnaise dressing to taste, spread upon a bit of aspic, cover with a crisp lettuce leaf, and above this place another piece of aspic spread with the lobster mixture.

Serve at once.
=Halibut Sandwiches with Aspic.= After the aspic is poured into the pans, sprinkle upon it some fine-cut Spanish pimentos.