Serves:

Ingredients:

3 c Fish stock
2 Egg whites, lightly beaten
2 Eggshells, crushed
1 ts Sugar
Freshly ground pepper
Salt
Gelatin
4 Envelopes unflavored
1 c Tomato juice
2 tb Cognac

Method:

In a saucepan combine the fish stock with the tomato juice, gelatin, salt, pepper, sugar, egg shells and egg whites and heat slowly, stirring constantly, until the mixture boils up in the pan.
Remove the pan from the heat and stir in the cognac.
Strain the mixture through a sieve lined with a flannel cloth that has been rinsed in cold water and wrung out.
If the aspic starts to set or becomes too firm it may be reheated, then brought to any desired temperature.