Fish In Aspic – We Love God!

Surely if our hearts were right – we would delight in [God] on account of His glorious perfections; His unalterable love; the perfect atonement made for our sins; the promises made for our comfort and encouragement; the gift of the Holy Spirit; the communion we are urged to hold with Himself; and the glorious paradise of blessedness set before us – where we shall forever view the unfolding of His glories, enjoy the riches of His grace, and drink of the river of His pleasures!

James Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	German	Fish, Germany	1	Servings

INGREDIENTS

2	lb	Fish, eel carp salmon
		trout
		Lemon juice
		Fish Stock, or Vegetable
		Broth
2	T	Vinegar
1		Envelope unflavored gelatin
		softened in 1/4 cup cold
		water
		Or white wine
2	c	Fish stock

INSTRUCTIONS

If small, the fish may be served whole; otherwise cut into steaks,
filets or other such portion-size pieces.  A whole fish may be molded
with or without its skin but usually with its head. Clean and wash
fish and sprinkle inside and out with lemon juice. Let stand 20
minutes, then pat dry. Poach fish in fish or vegetable stock to  cover,
flavoring stock with vinegar.  When fish is done, remove  carefully
from stock, drain and lay in large shallow but rimmed dish,  such as
pie pan, or individual dishes. Let cool thoroughly.  When  gelatin has
softened, add it to the 2 cups hot stock in which fish  was poached.
Stir until gelatin is completely dissolved. Cool until  slightly
thickened but not set.  Pour over cool fish to cover. Chill  until
completely set, 1 to 2 hours FISH IN ASPIC  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“If we can think and feel and love, our Maker can do all that and more”