Fish Glace

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 to 1½ lbs. halibut or red snapper
  • 1 tablespoon each of pimolas, and pickles cut in thin slices
  • 1 tablespoon granulated gelatine
  • 1 tablespoon capers
  • ¼ cup cold water
  • 1 cup Mayonnaise or Cream dressing
  • 1 cup boiling water (scant)
  • 1 tablespoon lemon juice
  • Lettuce leaves
  • ¼ cup sherry or port wine
  • French dressing
  • 1 tablespoon each of carrots and beets cut in fancy shape


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.

Soak gelatine in cold water a few minutes with one tablespoon lemon juice to soften, then add the boiling water and wine, and stir until dissolved. Let dissolved gelatine stand one hour or longer to partially harden. Rinse fish or any other mould or moulds in very cold water, add a few tablespoons of the gelatine mixture, put in a layer of the shredded fish, a sprinkling of the mixed vegetables and spread over this a thin layer of Cream Dressing, or Mayonnaise. Add a few spoonfuls of the gelatine mixture to cover, that the designs may not be disturbed.

Add another layer of fish, cut vegetables, Mayonnaise and jelly mixture and continue in the same manner until mould is nearly filled and leaving the jelly mixture on top. Set aside over night or several hours to harden. Invert and turn out on serving dish. If fish mould is used, place caper in eye cavity and make a border of shredded lettuce mixed lightly with the dressing.