Yield: 15 Servings
|6⅜ pounds||Whitefish or pike in jellied broth|
|\N \N||Reserve 3/4 cups broth|
|2 \N||Carrot, diced|
|2 \N||Ribs` celery, diced|
|¼ cup||Parsley diced /added last|
|\N \N||Red pepper|
|½ cup||Matzo meal|
|\N \N||Salt and pepper|
|\N \N||Pinch of dill weed|
Saute: onions, carrots, celery, red pepper. Process fix until smooth, add broth, jell, and vegetables. Add the four eggs beaten. Add mayo, matzo, and rest of ingredients except parsley. Mix Put into 9 x 13 lightly greased pan and sprinkle with paprika Bake at 325F for one hour or until firm.
Refrigerate . Can be made 24 hours in advance. Slice in large cubes. Serve at room temperature
Per serving: 100 Calories; 7g Fat (63% calories from fat); 2g Protein; 7g Carbohydrate; 52mg Cholesterol; 141mg Sodium Recipe By: Roz at Paper Place/tpogue@...
Posted to FOODWINE Digest 10 October 96 Date: Thu, 10 Oct 1996 17:44:21 +0100 From: terry pogue <tpogue@...>