| How To Cook: |
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1. Clean and skin the fish; mix all the ingredients for the court-bouillon and cook for 15 minutes.
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2. Cut the fish into I-inch slices and cook in the court-bouillon for about 10 minutes, then drain and place on a dish to cool.
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3. Soak the gelatine in a little cold water, then beat with the egg whites and strained fish stock.
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4. Pour the mixture into a saucepan and bring slowly to boiling point, stirring constantly; cover and leave to stand for about 15 minutes.
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5. Strain the mixture, add salt and pepper to taste and then chill it.
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6. Make an attractive pattern in the bottom of a mould with sections of hard-boiled egg, sliced tomatoes and small cooked shrimps.
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7. Pour some of the aspic jelly over slowly and chill until it sets.
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8. Arrange the cold fish carefully on top and pour the remaining aspic over.
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9. Chill until set, turn out and serve with a salad.
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