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
Maggi® seasoning
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. Turn out in large, shallow pan and cool. Cut into cubes.