Stock
1 1/2 lb. pike, boneless, skinless
5 oz. onion, diced
2 whole eggs
3 tbsp. matzo meal
1 1/2 tsp. salt
1/4 tsp. white pepper
3 oz. carrots, sliced
5 oz. onions, sliced

1. Use bones and edible fish trimmings to prepare stock.

2. Chop fish and diced onions into a paste or pass twice through the fine plate of a chopper.

3. Combine fish mixture, eggs, matzo meal and salt and pepper. Divide mixture into 12 equal portions and shape into eliptical dumplings.

4. Test poach a small dumpling for seasoning and consistency before poaching total formulation.

5. Poach the dumplings, covered, in fish stock with the carrots and onions. Cooking time may vary with size and procedure.

Suggestion: Cook dumplings 10 to 15 minutes. Remove pot from heat. Leave covered. Allow dumplings to cool. They will continue to cook until heat diminishes substantially.

6. When sufficiently cool, refrigerate and chill well. Place a piece of carrot on the top of each dumpling and serve a small amount of the gelatinized fish stock. Traditionally accompanies by horseradish or beet horseradish. Yield: 12 dumplings.

NOTE: Varying combinations of pike, carp and white fish may be used. Pike and carp are superior to white fish. Bread may be substituted for matzo meal if desired. If using bread, soak one trimmed slice in water and squeeze dry but keep light and fluffy. Grind with fish and onions.