|Can tomatoes||1 Medium|
|Tabasco sauce||1 Dash|
|Bay leaf||1 Small|
|Worcestershire||1 1⁄2 Tablespoon|
|Bouillon/Consomme||1 Can (10 oz)|
|Garlic||1⁄2 Clove (2.5 gm), put through garlic press|
|Unflavored gelatin||4 Ounce (Half 8 Ounce Box)|
|Onion||1⁄3 Medium, scraped|
|Cooked vegetables||1 Cup (16 tbs), diced and cooled|
|Lemon||1⁄4 , juiced|
|Lemon peel slices||3 (Very Thin)|
|Diced celery||1⁄4 Cup (4 tbs)|
|Red wine vinegar||2 Teaspoon|
|Stuffed olives||2 , sliced|
|Hard boiled eggs||2 , sliced|
Heat the tomatoes with the bay leaf, consomme, garlic, scraped onion, lemon juice and peel, vinegar, sugar, Tabasco Sauce, and Worcestershire sauce.
Add salt and pepper to taste.
Soak the gelatin in about 1/4 cup cold water until it has softened, and then heat it in a double boiler until melted.
Blend with the hot liquids and cool over ice until the mixture begins to thicken.
Pour into a mold over cold cooked vegetables, such as carrots and beans, celery, and sliced olives.
A layer of olive, carrot, and hard boiled egg slices at the bottom of the mold will make an attractive topping for the aspic when it is turned out amid a wreath of crisp lettuce leaves just before serving for buffet luncheon or supper or, sliced, for the salad course of dinner.