Title: Trout Served Cold in Aspic
Categories: Seafood
Yield: 4 Servings
| 1 | | Poached trout |
| 1 | c | Tomato sauce |
| 4 | ts | Gelatin |
| | | Parsley |
| | | Lemon slices |
If you'd like to serve the trout as a fish course in aspic, let the trout
cool in the liquor, then remove and drain the trout.
Strain the liquor the trout were simmered in, add to it the tomato
sauce, and over fire stir in the gelatin. Stir over low heat just until
the gelatin melts. Set gelatin liquid in refrigerator until it cools but
is not as yet "set."
Arrange trout in a flat dish, pour over them the aspic, and allow to
set.
Arrange parsley and then lemon slices around the trout and serve.