Name: Smoked Trout Mousse ( Feb, 1997)
Ingredients: 4 Smoked trouts; 2 pk Unflavored gelatin; 2 c Clarified fish stock; 1 1/2 c Fresh cream; 1/2 c Cream cheese; 1/4 c Mayonnaise; 1 Onion; 2 tb Dry Madeira or Sherry; Salt and white pepper; to taste; Tomato; olives and bell pepper, to decorate

Use your imagination to see what abortion really is! Fight against the kind of social stupor that gripped Nazi Germany – the feeling that the problem is so huge and so horrendous and so out of our control that I just can't be wrong to let it be. Use your imagination to see and feel what is really happening behind those sterile clinic doors. If you could see each little handiwork of God and what it looks like when it is being crushed or poisoned or starved, you would say, this can’t be happening. Civilized people do not do this! The children will not be saved and God’s work will not be reverenced without an act of sustained sympathetic imagination. Otherwise it is out of sight out of mind – just like Dachau, Buchenwald, Belsen, and Auschwitz. It just couldn't be happening and so we act as if it isn't.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		First, Courses	1	Servings

INGREDIENTS

4		Smoked trouts
2	pk	Unflavored gelatin
2	c	Clarified fish stock
1 1/2	c	Fresh cream
1/2	c	Cream cheese
1/4	c	Mayonnaise
1		Onion
2	tb	Dry Madeira or Sherry
		Salt and white pepper; to taste
		Tomato; olives and bell pepper, to decorate

INSTRUCTIONS

Dissolve 1 pkg gelatine with the fish stock and Madeira wine. Stir over an
ice bath until it resembles egg white. Pour 1/2 the fish gelatine into fish
mold and keep turning to coat, holding mold over an ice bath or place it in
freezer. Decorate with 2 slices pitted black olives dipped in gelatine for
the eyes. Use slices of red bell pepper for the fins in the same way and a
slice of tomato for the mouth. Chill.
Prepare mousse: Dissolve 2nd pkg gelatine in a little water . Process
onions, add skinned and boned trouts along with the rest of the ingredients
and process 1 minute. Add dissolved gelatin and process just to blend. Pour
over fish gelatin in mold. Chill until firm. Pour rest of gelatin on top.
Chill at least 6 hours. Unmold onto a serving dish, surround with shredded
lettuce.
NOTES : This makes an impressive  buffet dish. If you wish, you may omit
the fish stock part and make just the mousse.
Recipe by: Miriam P. Posvolsky
Posted to EAT-L Digest  by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on
Sep 15, 1997

A Message from our Provider:

“Never give the devil a ride — he will always want to drive.”