VOLUME 1 - Kilimanjaro Foods

the stock to low heat and simmer for several minutes. Add the egg white
and shell and increase the heat to medium high. Bring to a boil, beating
constantly, with a wire whisk. When the stock boils, the egg white will start
rising to the surface. At this point, turn off the heat and let stand for five
minutes. Line a colander with a double layer of dampened cheesecloth and
strain the stock into a clean pot. Add the fish fillets to the stock and poach
over medium low heat until cooked through; five minutes. Taste and adjust
the seasonings. Halve the reserved potatoes and cut into wedges. Cut the
carrots into fine dice.
Divide the fish fillets among six soup bowls. Add a few potato wedges and
diced carrots to each bowl. Ladle the stock into the bowls, sprinkle with
scallions, and garnish with lemon slices.
Varenikas
Servings
c potatoes,mashed
eggs,well beaten
1/4 c matzah cake meal
salt & white pepper,To Taste
c meat filling (any leftover
chicken (or beef),ground)
matzah meal
Use mashed potatoes made with chicken fat. Combine potatoes, 2
eggs, cake meal and salt and pepper to taste. Form into 10 flat
patties,
place a spoonful of meat filling on each and roll the patty over
the filling until it is completely covered. Flatten the Vareninkas
slightly. Dip them in the third egg until covered on all sides and
roll in the matzah meal until completely coated.