VOLUME 1 - Kilimanjaro Foods

agged. Cover and cool. Strain the cooking liquid again and add
to the rest of the stock. For a more intense flavor, stock may be
reheated and reduced by a third. Dissolve the gelatin in 1 cup of
fish tock and add. Taste and add salt if needed. Cool. Pour in
enough stock to cover the bottom of a 6 cup fish mold or glass pan by
1/2 inch. Reftigerate until set. Remove the peel from thecooked
carrots and slice them into thin rounds. Arrange the carrot rounds in
an attractive pattern on the aspic, add a little more cooled stock,
and cool until set. Evenly spread the fish pieces over the aspic,
covering with more stock, cooling until set. Continue to add stock
until the fish is completely covered. Refrigerate overnight.
Svyokla V Tomatnom Souse
Servings
c russian tomato sauce
onion onion lg.
lb carrots,peeled
lb beets,fresh & peeled
T olive oil
t sugar
T red wine vinegar
Grate the bbets, carrpts and onions together. Heat the olive oil in
a large skillet. Add the shredded vegetables and saute' over
medium heat for 10 minutes. Stir in the tomato sauce, vinegar, &
sugar. Continue to cook over medium heat5 srirring until the
moisture evaporates, 20 minutes approx. be sure to continue to stir
so it won't stick and burn. Remove from heat, allow to cool to room
temp then refrigerate for 3-6 hours.