Tomato Aspic Recipe
Ingredients
| Cooked tomatoes | 1 Quart | |
| Celery | 1 Cup (16 tbs) | |
| Gelatin | 1 Tablespoon | |
| Cold water | 1⁄4 Cup (4 tbs) | |
| Carrot | 1⁄2 Cup (8 tbs) | |
| Onion | 1 | |
| Parsley sprigs | 1 | |
| Cloves | 3 | |
| Peppercorns | 1 Teaspoon | |
| Mace blade | 1 Small | |
| Salt | 1 Teaspoon | |
| Cayenne | 1⁄2 Teaspoon | |
| Green pepper | To Taste |
Directions
Cook all ingredients except gelatine and cold water together for 30 min.
Strain.
Pour over the gelatine which has been soaked in the cold water and stir until the gelatine is dissolved.
Cover the bottom of a loaf pan with some of the aspic, add the potato salad, and then the rest of the aspic.
Cool and set in the refrigerator to harden.
Serve on a platter with cold cuts.
Strain.
Pour over the gelatine which has been soaked in the cold water and stir until the gelatine is dissolved.
Cover the bottom of a loaf pan with some of the aspic, add the potato salad, and then the rest of the aspic.
Cool and set in the refrigerator to harden.
Serve on a platter with cold cuts.
Chef
