Gefilte fish forever

drawing by Marguerita

Quenelles are ground light meats or fish poached in liquids that have varying sauces for accompaniment. The Romans started it, the French Lyonnaise perfected it and the Jews call it Gefilte Fish.

5 pounds ground white fish, pike and carp
5 pounds of fish heads and bones
2 onions
1 tsp white pepper corns
2 leeks
3 eggs beaten
2 tsp salt
1 tsp white pepper corns
1 bunch of carrots
1/2 cup matzoh meal or bread crumbs

Make court boullion with fish heads, 1 onion, 2 carrots, leeks, salt, peppercorns with enough water to cover for one hour or more.

Mix ground fish with eggs, meal/crumbs, 1 grated onion and form into balls. Poach in court bouillion with 4 slice carrots for at least an hour till firm to touch. Cool or can be served warm. It will be more firm the next day.

Accompany with Fresh Horseradish sauce. Grate 1 lb fresh horseradish with cooked grated beets (red or golden) mix with 1/2 cup vinegar (any type) and 1/4 cup sugar.

Serve with Matzoh or water biscuits

For a great hors d'oeuvres make balls large enough to slice and cut with a star cutter and place on water biscuits topped with the horseradish.