Trout Served Cold in Aspic

1 poached Trout
1 cup tomato sauce
4 teaspoons gelatin
Parsley
Lemon slices

If you'd 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.

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MacLeod Mushrooms:
http://groups.yahoo.com/group/Mushroom-Recipes/





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