Quick fish aspic (about 1 quart)

1 servings

Ingredients

Quantity Ingredient
3 cups Fish stock
1 cup Tomato juice
4 Envelopes unflavored
Gelatin
Salt
Freshly ground pepper
1 teaspoon Sugar
2 Eggshells, crushed
2 Egg whites, lightly beaten
2 tablespoons Cognac

Directions

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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