Recipe - Gefilte Fish --Pareve--

2 pound Ea. Whitefish & pike
One half pound Summer carp
4 Med. Shallots (slice 3)
6 Lge. shallots (slice 4)
2 Celery ribs, cut or sliced up
4 Med. carrots, peel, slice
1 Med. parsnip, peel, slice
3 lg Sprigs parsley
One fourth teaspoon Thyme & dill
4 2" slices lemon zest
1 cup Kosher dry white wine
7 cup Water (more or less)
One half teaspoon Nutmeg, ginger, white pepper
1/8 teaspoon Cayenne pepper
Florets from 2 lge. parsley
Sprigs.
4 lg Eggs (1 yolk & 4 whites)
One fourth cup Cold fresh seltzer
3 tablespoon Matzo meal (or more)

Have fishmonger skin, bone and fillet fish, reserving bones and heads
for broth in which fish will be simmered. For best results, the total net
weight should be abt. 2 One fourth lb. Rinse bones and heads. Put into wide
enamellined heavy Dutch oven. Add 3 cut or sliced up onions, 4 cut or sliced up shallots,
celery, carrots, parsnip, parsley, herbs and lemon zest. Add wine and
water. Bring to a boil. Reduce heat to simmering. Cover and cool for 1 hr.
Using fine sieve, strain into lge. bowl. Pick out some carrot slices and
set aside. Then press out juices from solids. Discard solids. Pour broth
back into pot and set aside.

Cut remaining onion into 1 " pcs. and shallots in half. Place in food
processor. Rinse fish, and check for any remaining bones. Cut fish in 2"
pcs. & add to processor with spices, parsley and One half the salt.
Process 30 sec. Add 1 whole egg and 1 white. Let stand while whipping
remaining whites until firm peaks form. Set aside.

With processor running, pour seltzer into machine. Process 15 sec.
Scrape mixture into lge. bowl. Sprinkle with 3 tb. matzo meal and blend.
Fold in beaten egg whites. Cover and chill in freezer for 15 min.

Bring broth to boil. Add remaining One half ts. salt. Using moistened hands
and moistened spoon, shape chilled mixture into 12 ovals, lowering them
into the hot broth as they're formed. (If mixture doesn't hold together
sufficiently after chilling, add more matzo meal.) Reduce heat to steady
sloboil. Cover and cook 45 min., spooning ovals with broth after they've
cooked for 10 min. Each pc. will puff up and rise to top. Partially
uncover and cool in pot for 30 min. Add reserved carrots to broth. Cover
and regrigerate overnight; or carefully transfer each pc. to container(s),
pouring stock over all. Tightly cover and refrigerate. Broth will thicken
when chilled. If you prefer jelled broth, add 1 pkg. of pareve unflavored
gelatine to boiling stock and dissolve granules before refrigerating.
Frances Prince's New Jewish Cuisine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini