INGREDIENTS

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

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