You need egg shells, and egg whites, a lot of elbow grease, sterilised equipment (you even have to sterilise the egg shells because aspic carries bacteria very well). So you have to heat up your mixture out of the fluids that need clearing, egg whites, egg shells and seasoning very slowly while whisking your arm off. You have to look for the foam rising and steam coming out. It must not boil. If steam rises from the pot, remove it from the heat and after 20 sec. put it back on heat and let the foam rise again. Then sieve it through a sieve with kitchen paper to not let any foam or egg shells get through. Very slowly!
Here is something to visualise the process:
...and then to see what you can get from it: Lemon jelly, aspic and consommés:
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