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Carp in Aspic (Karp w Galarecie)

3 lbs carp
1 T gelatin
4 cups vegetable stock
2 T water
4 peppercorns
1 egg white
3 bay leaves

Remove head and clean fish. Cook head and spices in vegetable stock
for half hour. Strain. Place whole fish in a pan. Cover with strained
stock and simmer for half hour until tender. Remove fish and place
on a serving platter. To clarify stock, add slightly beaten egg
white and bring to boiling point, stirring lightly. Strain through
cheesecloth. Dissolve gelatin in water, add stock. Pour over the
cooled fish. Chill thoroughly until firm. Garnish with carrot
rings, hard boiled eggs, and lemon slices.

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