Oh! Thank you so much for your response. I didn't even know that you had responded. I didn't receive a notification email - (have to check out my preferences in my profile). Well, I hope your macaroons were delicious, chocolate or almond? I can proudly state that my Gefilte Fish was a success! and it did make an aspic! Don't know what was so different in the second batch then the first except that I was more careful in straining the broth before pouring it over the finished fish. As I was creating the fish mixture I was wondering how the fish would taste if I were to add some unauthodox seasonings - such as Tarragon or Parlsey to the fish before the simmer. Have you ever tried that? My mother would probably frown on the change of recipe cause her mom didn't have such things in the old country - but what else are daughters for then to challenge the status quo.
I also made an 8" flourless chocolate cake from a 1981 cookbook called The Complete Passover Cookbook by Frances R. AvRutick. In it she directs you to bake the cake for 30 minutes at 325 or until a toothpick comes out clean from the center. At 30 minutes in, the center was not even set. I put it back for another 10 minutes and still wet. Another 5 and wet, another 5 and wet. A total of 60 minutes in the oven (and I know my over thermometer is accurate) and finally done! I have never seen such an inaccurate time measurement before. Have you? The cake came out fine although I baked it the same day I served it and I should have let it set for a day or two to develop that $15/lb chocolate taste.
Well, hope you are enjoying whatever there is to enjoy.
Thanks again for responding, have a good night.