1    Poached trout
1 c  Tomato sauce
4 ts Gelatin
Parsley
Lemon slices

If youd 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.