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

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.