Okay! You asked and here they are:
These are Aspic entrees from a cookbook published in 1952 (even older than I am!)
The basic aspic is 1 tblsp unflavored gelatin, 1/4 cup cold water, 1 1/2 cups hot seasoned stock.
Soften the gelatin in some cold water. Dissolve in the hot stock. Add the mixtures (see below) when gelatin begins to thicken. Pour into the mold (bundt would work) and chill until firm.
Sliced Veal in Aspic:
Use highly seasoned veal stock, 1/2 cup cooked peas, hard boiled eggs (not sure how many) and slices of veal.
Use beef stock and 1 1/2 tblsp unflavored gelatin.. Add 1 cup mayo, 1 tsp dry mustard, 1/2 tsp salt. 2 tblsp of minced onion, 2 tblsp green pepper and 2 tblsp parsley. Add 2 cups of ground tongue.
I have even more! Enjoy!