[Sca-cooks] fish - subtlety

[Susan Fox-Davis]

So one year we were doing a Scandinavian Twelfth Night.  Huette was
the Kitchen Boss.  I kept harping on Lutefisk, not that I really wanted
to taste the dreaded stuff but because it was so traditional.  Huette,
sensibly, said No.  Our compromise:  almond gelatin dessert in fish
molds.  Looked like a fish, had gelatinous texture, and people would
actually eat it!

Selene Colfox, Caid
selene at earthlink.net