2 c. leftover fish, flaked with a fork
2 c. court bouillon or chicken broth
1 tbsp. gelatin soaked in 1/4 c. water
1/2 c. heavy cream, whipped stiff

Heat 1/2 cup of broth, add gelatin. Stir until dissolved. Stir into remaining broth. Add fish, cool until almost set, then fold in whipped cream until well mixed. Pour into jel-n-serve, seal and keep cold in refrigerator until set, about 4 hours. 4-6 servings.