Categories: Fish/sea 
      Yield: 4 servings 
  
      1    Poached trout                            Parsley 
      1 c  Tomato sauce                             Lemon slices 
      4 ts Gelatin                         
  
  If you'd like to serve the trout as a fish course in aspic, let the trout 
  cool in the liquor, then remove and drain the trout. 
     Strain the liquor the trout were simmered in, add to it the tomato 
  sauce, and over fire stir in the gelatin.  Stir over low heat just until 
  the gelatin melts.  Set gelatin liquid in refrigerator until it cools but 
  is not as yet "set." 
     Arrange trout in a flat dish, pour over them the aspic, and allow to 
  set. 
     Arrange parsley and then lemon slices around the trout and serve.