I got out my 1964 addition of Joy of Cooking...it has several interesting recipes for aspic salads.
I thought this one looked very nice:
1 tbl gelatin
1/2 cup cold water
Dissolve it in:
2 cups boiling chicken broth or stock
Add seasoning if needed.
Chill, and when the gelatin begins to set, rinse a mold in cold water and fill it with:
1/2 inch of the jelly.
Build up layers of:
3 cups cooked, diced chicken
and the jelly. Ornament the layers with:
1 cup canned mushroom caps
2 sliced hard-cooked eggs
12 sliced stuffed olives.
Chill the jelly until firm. Unmold it and serve with or without Mayonnaise.
There are also recipes for assorted vegetable molds, seafood molds, and tomato aspic, if any of you all are interested.
We get by with a little help from our friends