Tomato Aspic Recipe
Ingredients
| 2 envelopes plain gelatine | ||
| Tomato juice | 3 3/4 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Few peppercorns (optional) | ||
| Worcestershire sauce | 2 Teaspoon | |
| 1 or 2 whole cloves | ||
| Onion | 1 , sliced | |
| Stalk celery | 1 , sliced | |
| Sugar | 1 Tablespoon | |
| 3 tablespoons vinegar or lemon juice | ||
| Salt | To Taste | |
Directions
Soften gelatine in 1/2 cup tomato juice.
Simmer remaining juice with the next 7 ingredients for about 5 minutes.
Stir in softened gelatine until completely dissolved.
Add vinegar and salt to taste.
Strain into 1 large or individual molds rinsed with cold water.
Chill until firm.
Turn out on crisp salad greens, and serve with mayonnaise.
Simmer remaining juice with the next 7 ingredients for about 5 minutes.
Stir in softened gelatine until completely dissolved.
Add vinegar and salt to taste.
Strain into 1 large or individual molds rinsed with cold water.
Chill until firm.
Turn out on crisp salad greens, and serve with mayonnaise.
Chef
