Molded Fish with Cucumbers

Mrs. George J. Richardson.

• 2 tbsp. gelatin
• 1¼ c. cold boiled fish
• ¾ c. mayonnaise
• ½ c. cold fish stock
• 1 pt. cream whipped
• 1 large cucumber
• 1½ c. boiling fish stock

Use one of the fish with white, firm meat—ono, ulua, aku. Break into cubes. Soak gelatin in the cold fish stock for five minutes, and dissolve in the hot stock. Let cool. When it begins to thicken, add mayonnaise and beat with egg-beater until frothy. Fold in whipped cream and stir in the fish. Turn into a fish mold and set in ice-box to harden. Pare and dice cucumber and marinate in French dressing. Drain, and place with shredded lettuce around fish to simulate water. This may be served with or without Louis sauce.