Aspic is a wonderful garnish for cold meat platters as made below. Also use it
to prepare jellied meat by filling individual molds (or one large mold) 1/2 inch
deep with liquid aspic. Chill. On this put cold cuts, sliced hardboiled eggs, pickles,
tomatoes, cooked peas, beans or any desired filling. Fill mold with liquid aspic
and chill. Dip dishes in hot water and loosen edges of aspic to turn out easily.
2 cups white wine
2 cups water
Pinch of salt
4 tablespoons vinegar
2 1/2 envelopes gelatine
Bring wine, water, Maggi, salt and vinegar to a boil.
Dissolve gelatine in 1/2 cup water and mix with liquid.