Quick Fish Aspic

(About 1 Quart):

3 cups fish stock
1 cup tomato juice
4 envelopes unflavored gelatin
Salt
Freshly ground pepper
1 teaspoon sugar
2 egg shells, crushed
2 egg whites, lightly beaten
2 Tablespoons Cognac

In a saucepan combine the fish stock with the tomato juice, gelatin, salt,
pepper, sugar, egg shells and egg whites and heat slowly, stirring
constantly, until the mixture boils up in the pan.
Remove the pan from the heat and stir in the cognac.
Strain the mixture through a sieve lined with a flannel cloth that has
been
rinsed in cold water and wrung out. If the aspic starts to set or becomes
too firm it may be reheated, then brought to any desired temperature.

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MacLeod Mushrooms:
http://groups.yahoo.com/group/Mushroom-Recipes/



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