Nell B. Nichols

Molded Fish

Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Fish molded in gelatin and served with cold sauce refreshes in summer

Ingredients

  • 6 medium fresh water trout
  • 2 chicken bouillon cubes
  • 2 c. hot water

Method

  • Simmer trout in chicken broth made by dissolving bouillon cubes in hot water and adding lemon juice. Remove fish to deep serving platter; let stand until cool.
  • Soften gelatin in cold water. Add to hot broth in saucepan, and stir until dissolved. Chill until gelatin starts to thicken.
  • Spoon half of gelatin mixture over fish; chill until firm.
  • G