INGREDIENTS

INSTRUCTIONS

Source: St Mary Mead archives, adapted from Raymond Sokolov's
_Jewish-American Kitchen_.
Coasely grind the fish with 2 of the onions. Add 2 tbsp. salt, 1 tbsp.
sugar, the matzoh meal, dill, eggs, and enough water to make a smooth,
light paste.
If you have the fish heads and bones, put them into a large pot with the
carrots, salt and pepper, and 1 tbsp. sugar. Cover with plenty of water and
bring to a boil. Turn down the stock to a bare simmer. Let simmer for about
a 1/2 hour.
In a separate pot, bring about 3 quarts of water to a boil. Prepare the
fish balls. Form spheres the size of large eggs. and drop them one by one
into the simmering fish stock. Simmer fish balls and stock for another
1/2-hour. Add additional water from the second pot, so there is enough
liquid to keep the balls afloat. Remove from the heat and let the fish
balls cool in their liquid.
Remove the fish balls. Strain the cooking liquid through fine cheesecloth,
or if you have it, a floursack towel. I swear by them. Pour into a large
jar and refrigerate until cold. It should gel. If it doesn't reheat and add
one package of gelatin for every 2 cups of liquid.
Paint each plate with a thin layer of gelatin and refrigerate. Place three
or four carrot coins on in an attractive pattern on the plate and place a
fish ball (or two, if they're small) on each plate. If gelatin should gel
while you're doing this, reheat a bit until it turns liquid again. Paint
gefilte fish and carrots with 2 more thin layers of aspic, chilling before
each coat. Serve w/horseradish. I like the horseradish with beets for the
contrasting colors on the plate.
*Whitefish is hard to get here on the West Coast. Red Snapper or cod or
sole may be substituted
Posted to JEWISH-FOOD digest V97 #031 by Brian Mailman
<bmailman@hooked.net> on Jan 25, 1997.

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