Soak one box (two ounces) of gelatine in one cup of cold chicken liquor until thoroughly softened. Add to three cups of chicken stock, seasoned with vegetables and sweet herbs, also the crushed shell and white of one egg, and proceed as for aspic jelly. Turn the liquid jelly into rectangular pans, having it three-eighths of an inch or less in thickness, and set aside in a cool place to harden. When ready to serve, dip the pan in hot water an instant, and turn the jelly on to a paper. With a thin, sharp knife cut the jelly into squares or diamonds, or dip a cutter into hot water and stamp out into hearts or clubs.