Pages

Monday, June 5, 2023

Tomato Aspic Recipe by Ruth Paget

Tomato Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1¾ cups tomato juice 

-1/4 cup finely chopped celery 

-1 tablespoon chopped onion 

-1 teaspoon paprika 

-1 teaspoon salt 

-2 whole cloves 

-1 tablespoon lemon juice 

-1 bay leaf 

-1 tablespoon sugar 

-1 (1-ounce) envelope unflavored gelatin 

-1/4 cup cold water 

Steps: 

1-Combine tomato juice, celery, onions, paprika, salt, cloves, lemon juice, bay leaf and sugar in a saucepan. Bring to a boil and simmer for 10 minutes. 

2-Soften gelatin in cold water for 5 minutes in a bowl. 

3-Add gelatin to hot mixture in saucepan and stir until dissolved. 

4-Pour tomato-gelatin mixture into an 8-inch metal ring mold. Chill gelatin in the refrigerator until solid. 

5-Unmold and surround with baby lettuce leaves and olives. Serve with mustard-mayonnaise. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France


Click for Ruth Paget's Books