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Fish in Aspic

Nov/Dec 2015


Fish in Aspic
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  • 1 package lemon gelatin
  • 1-3/4 cups tomato juice
  • 1 tablespoon vinegar
  • 1 cup celery, diced fine
  • 2 tablespoons minced green pepper
  • 1 tablespoon minced onion
  • 1/2 teaspoon salt
  • dash of pepper
  • 2 cups cooked fish


Boil the tomato juice, dissolve the gelatin in it and all the other ingredients, except the fish. Chill the mixture and when it is about to set combine it with the fish. Brush a mold lightly with oil and pour the mixture into it. Chill until firm and unmold on lettuce leaves which have been tossed in salad oil. Garnish with cucumbers and capers and serve with mayonnaise.
Updated Tuesday, October 16th, 2007

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