SC - Re: sca-cooks V1 #401

[Ron and Laurene Wells]

Saw this in "Festive Ukrainian Cooking" by Marta Pisetska Farley and
couldn't resist tying some threads together:

	Eel in Aspic
	(Kholodets' z vuhra)

3 lbs. fresh eel, eviscerated
3 fish heads and trimmings
2 carrots
3 medium onions
1 bay leaf
4 peppercorns
2 Tbsp. sugar
1 envelope gelatin
juice of one lemon
2-3 tsp.salt
1 tsp. white pepper or to taste
parsley and lemon wedges 

Rinse eel in running cold water. Make an incision at the base of the
head, pry up the skin around the head with a sharp knife, grab loosened
skin and, with a gentle but firm tug, skin the fish.(Just like turning a
glove inside out.) Rub with 1 tsp. salt and cut into 2 inch portions.

In a large kettle, cover skin, heads, trimmings, carrots,onions, bay
leaf, peppercorns,and sugar with cold water and bring to a boil. Simmer
over low heat for 30 minutes. Pour liquid into a pan; reserve carrots for
garnish.

Poach eel in 2 cups broth until flesh is white and just cooked through.
Remove with slotted spoon to a plate and cover. Combine liquids and
strain through a fine sieve. If there is more than 3 cups, reduce by
simmering. Heat 1 cup of liquid to boiling, dissolve gelatin, and add to
broth. Season to taste (seasoning should be pronounced, since cold
temperature masks flavors). Add lemon juice. Pour 1 inch gelatin mixture
in a glass or enamel platter and chill. When set, arrange eel and cooked
carrots and cover with remaining broth. Refrigerate overnight or until
aspic is set. 

Serve in porions garnished with lemon and parsley.

Lets see: that ukrainian, eels, aspic, knives, white food, bay
leaf,......
well, that's all I notice.(now if I can just convince the feasto- errr, I
mean, Head Cook, to serve it at Winter Challenge!)

Lady Beatrix
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