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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tomato Aspic Recipe

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This recipe for Tomato Aspic is from MAVIS' KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups tomato juice
1 celery stalk, not chopped
1/2 onion, not chopped
1 tsp. Worcestershire sauce
1 tsp. salt
1 bay leaf
1 tsp. white pepper

2 1/2 envelopes unflavored gelatin
2 tsp. lemon juice
3 tbsp. Worcestershire sauce
Dash Tabasco

3/4 cup bell pepper, chopped
3/4 cup celery, chopped
2 green onion tops, chopped
Salt (to taste)
Fresh leafy greens
Mayonnaise for garnish
Directions:
Directions:
Put first 7 ingredients in a pot and cover. Simmer 20 to 25 minutes. Strain the juice and discard the vegetables. Let juice marinate 1 hour, then reheat.

Pour into a rectangular casserole dish, small enough to get enough depth of juice about 2 to 3 inches deep. Add the gelatin, lemon juice, Worcestershire sauce, and dash of Tabasco to the juice. Refrigerate for 30 minutes and stir often until it starts to thicken. Once it begins to gel, stir in the bell pepper, celery, green onion tops and salt. Put back in refrigerator until it thickens.

Cut in squares and serve on cold, crisp, leafy greens with a dollop of mayonnaise on top.
Number Of Servings:
Number Of Servings:
12-14
Personal Notes:
Personal Notes:
You can add hard-boiled eggs, sliced olives and/or shrimp to final refrigeration phase.

 

 

 

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