Fish Glace from The Settlement Cook Book by Lizzie Black Kander
Boil fish, following recipe, leaving the carrot whole. Slice and cut beets (pickled) and carrot in fancy shapes with small vegetable cutters. When fish is tender remove from liquid; bone, and shred...
Ingredients
- 1 tablespoon each of carrots and beets cut in fancy shape
- 1 tablespoon each of pimolas, and pickles cut in thin slices
- 1 to 1½ lbs. halibut or red snapper
- French dressing
- ¼ cup sherry or port wine
- Lettuce leaves
- 1 cup Mayonnaise or Cream dressing
- 1 tablespoon lemon juice
- 1 cup boiling water (scant)
- 1 tablespoon granulated gelatine
- ¼ cup cold water
- 1 tablespoon capers
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