Tomato Aspic With Salad Greens Recipe
Ingredients
| 2 envelopes plain gelatine | ||
| Tomato juice | 4 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Stalk celery | 1 | |
| Sugar | 1 Tablespoon | |
| Vinegar | 1 Tablespoon | |
| 3/4 teaspoon salt, Salad greens | ||
Directions
Soften gelatine in 1/2 cup tomato juice.
Heat remaining tomato juice with bay leaf and celery, and bring to boiling point.
Discard bay leaf and celery.
Stir softened gelatine into hot tomato juice until completely dissolved.
Add sugar, vinegar and salt.
Pour into 1 large or 6 individual molds rinsed with cold water, and chill in refrigerator until firm.
Turn out on crisp salad greens, and serve with Mayonnaise.
Note: If ring molds are used, fill centers with one of the following: cottage cheese mixed with coarsely chopped nuts, chopped celery and cucumber mixed with thick Mayonnaise, diced cooked chicken and diced celery mixed with Mayonnaise.
Heat remaining tomato juice with bay leaf and celery, and bring to boiling point.
Discard bay leaf and celery.
Stir softened gelatine into hot tomato juice until completely dissolved.
Add sugar, vinegar and salt.
Pour into 1 large or 6 individual molds rinsed with cold water, and chill in refrigerator until firm.
Turn out on crisp salad greens, and serve with Mayonnaise.
Note: If ring molds are used, fill centers with one of the following: cottage cheese mixed with coarsely chopped nuts, chopped celery and cucumber mixed with thick Mayonnaise, diced cooked chicken and diced celery mixed with Mayonnaise.
Chef
