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Tomato Aspic

Trusted.Chef's picture
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Servings: 
8

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