Fish In Aspic(Fiskekabaret) - cooking recipe

Ingredients

1 envelope Knox gelatine (unflavored)
1/2 c. hot water
1 Tbsp. sugar
2 to 4 Tbsp. lemon juice
1/2 tsp. salt
3/4 c. water

Preparation

Make gelatine according to directions.
Chill until almost set.
In a mold arrange choice of foods in a decorative pattern, shrimp, sliced hard-boiled eggs, crab meat, poached cod, cooked asparagus spears, peas or carrots.
Pour gelatine over mixture and chill.
Unmold to serve.
Serve with sauce.