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
