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Fish Aspec

2 qt Stock fish
3 ea Egg whites
2 ea Parsley sprigs
1/2 c Water
1/2 lb Cod or whiting chopped
1 ea Leek chopped fine
4 tb Gelatin

Combine stock, chopped fish, egg whites, chopped leek and parsley. Mix well, bring to a boil, then simmer. Mix gelatin and cold water until gelatin is soft then blend into fish stock. Skim stock periodically. Keep hot for 30 minutes but do not boil. Strain through cheese-cloth then let it cool before decorating the fish.

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