Tomato Aspic Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Salads

Tomato Aspic

From Dorothy McNett's recipes at

2 envelopes unflavored gelatin
1/2 cup cold water

3 cups tomato juice
juice of 1/2 lemon
1 teaspoon fine sea salt
1 teaspoon sugar
1 teaspoon Worcestershire sauce

1 rib celery, chopped
1 avocado, chopped
1/2 cup pimiento stuffed olives (on the smaller side)

In small bowl, combine gelatin and cold water and allow to stand to soften the gelatin. In batter bowl, combine tomato juice, lemon juice, salt, sugar and Worcestershire. Heat in microwave 5-6 minutes, or until nice and hot and salt and sugar have dissolved. (Or heat in a stainless steel pan on burner.)
Add gelatin and stir until gelatin melts. Set aside for about 1 hour or more until it begins to thicken. In meantime, prepare the vegetables, and when the gelatin mixture has thickened a bit, add the vegetables and pour into a ring mold or other bowl or dish suitable for molding. Refrigerate until firm. (seveal hours or overnight). To unmold, pour some very hot water into a flat baking pan. Carefully put the bowl of jello into the hot water and count to ten. Invert onto a platter. Garnish and serve!

Recipe created 2011-04-18.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.