Aspic For Pates & Terrines - cooking recipe

Ingredients

4 cups beef broth or 4 cups chicken broth, canned or clarified
3 -4 tablespoons unflavored gelatin (for a really stiff aspic use 4 tbsp Gelatin)
1/2 cup dry white wine or 1/2 cup red wine

Preparation

Pour 1 cup of Broth in a saucepan& sprinkle the Gelatin on top.
Let it sit for 5 minutes.
Heat until the gelatin has melted.
In another saucepan heat the remaining broth& wine to the boiling point and combine the two liquids.
Chill until syrupy and almost settled.