Aspic
In a large deep pan combine 7 cups cold fat-free chicken, veal, or
beef stock, ¼ cup white wine, and 1 tabspn. tomato paste. Sprinkle the
stock with 5 tablespoons gelatin. It is not necessary to soften or
dissolve the gelatin separately. Beat 4 egg whites until they are
stiff and turn them out of the bowl onto the stock. Do not fold the
egg whites into the stock. Bring the mixture to a boil, whisking it
constantly with a back and forth motion across the centre of the pan.
The usual circular motion of whisking would cloud the aspic. As the
stock heats, the whites attract any floating particles, expand, rise
and form a solid mass double the original bulk. When the mixture
reaches a full boil, remove the pan from the heat and let it stand for
at least 10 minutes.

Wring out a linen tea towel in cold water and use it to line a large
fine-meshed sieve. Put the sieve over a deep bowl. Slowly pour the
contents of the pan, egg whites and all, into the sieve. The whites
contain a large part of the liquid and must be allowed to drip slowly
for about 1 hour. Do not hurry the process by stirring, or the aspic
will be cloudy. Discard the whites. There will be about 3 ½ cups
clear aspic.

Pour as much aspic as required into a small metal pan and set the pan
in a bowl of ice. Stir the aspic with a metal spoon (metal retains
the cold) until it is cool, thickens slightly, and pours from the
spoon like a thick syrup. Stirring prevents the aspic around the
edges from setting first, which make the aspic lumpy. Aspic is ready
to use when it is still liquid but just on the point of setting. If
it begins to congeal, it may be liquefied by heating.

Gourmet's Menu Cookbook -1963

(This was the first book they put out, the boxed duo came out slightly
later)