TOMATO ASPIC

COLONNADE’S TOMATO ASPIC
*C-J Recipes*
3 tablespoons plain gelatin
1/2 cup cold water
3 cups tomato juice
1 cup loosely packed celery leaves
1 1/4 teaspoons sugar
1 1/4 teaspoons salt
Dash white pepper Few grains cayenne pepper
1 whole clove 1/2 bay leaf
1/4 teaspoon onion juice
1 3/4 teaspoons lemon juice
In a bowl, combine gelatin and cold water; stir until thick and smooth.
In a saucepan, heat 1 cup of the tomato juice.
Add celery leaves, sugar, salt, white and cayenne peppers, clove and bay leaf.
Cover and bring to a boil.
Reduce heat and boil covered for 5 minutes.
Strain the seasoned juice through a strainer.
Add this hot liquid to soaked gelatin and stir until dissolved.
Allow to cool, then add remaining tomato juice and onion and lemon juices.
Pour into a 3-cup mold, or into 8 or 9 individual 1/3-cup molds.
Chill until ready to serve. (Overnight is best.)
Unmold, and serve on lettuce leaf.
Note: Tomato aspic should be made the day it is to be used. If it is leftover and becomes too firm, it can be melted over hot water and remolded.*C-J Recipes*5/01/13 http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/tomato-aspic.html