2 lb Fish (eel, carp, salmon,
-trout)
Lemon juice
Fish Stock, or Vegetable
-Broth
2 tb Vinegar
1    Envelope unflavored gelatin
-softened in 1/4 cup cold
-water
Or white wine
2 c  Fish stock

If small, the fish may be served whole; otherwise cut into steaks, filets
or other such portion-size pieces. A whole fish may be molded with or
without its skin but usually with its head. Clean and wash fish and
sprinkle inside and out with lemon juice. Let stand 20 minutes, then pat
dry. Poach fish in fish or vegetable stock to cover, flavoring stock with
vinegar. When fish is done, remove carefully from stock, drain and lay in
large shallow but rimmed dish, such as pie pan, or individual dishes. Let
cool thoroughly. When gelatin has softened, add it to the 2 cups hot stock
in which fish was poached. Stir until gelatin is completely dissolved. Cool
until slightly thickened but not set. Pour over cool fish to cover. Chill
until completely set, 1 to 2 hours FISH IN ASPIC