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6 3/8 lb Whitefish or pike in jellied broth reserve 3/4 cups broth
2 lg Onion,diced
2 Carrot, diced
2 Ribs` celery, diced
1/4 c Parsley diced /added last
1/2 c Mayonnaise
1/2 c Matzo meal
2 ts Sugar
Salt and pepper
Pinch of dill weed
Saute: onions, carrots, celery, red pepper. Process fix until smooth,
add broth, jell, and vegetables. Add the four eggs beaten. Add mayo,
matzo, and rest of ingredients except parsley. Mix Put into 9 x 13
lightly greased pan and sprinkle with paprika Bake at 325F for one
hour or until firm. Refrigerate . Can be made 24 hours in advance.
Slice in large cubes. Serve at room temperature
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