Somewhere, I saw a post requesting Tomato Aspic. This is taken from 'Being
Dead is No Excuse' cookbook.
-ginny

Tomato Aspic

4 cups tomato juice
6 slices of lemon
3 slices of yellow onion, separated into rings
2 bay leaves
tops from one bunch of celery
several whole cloves
3 tablespoons horseradish
1 1/2 teaspoons salt
1 tablespoon freshly ground pepper
1 tablespoon lemon juice
1 tablespoon worcestershire sauce (Lea & Perrins)
4 envelopes Knox unflavored gelatin
1/2 cup apple cider vinegar

Put tomato juice, lemon slices, onion slices, bay leaves, celery tops, and
cloves in a heavy pot and simmer 20 minutes, more or less. While this
simmers, mix together the gelatin and vinegar. Strain tomato juice mixture
and add the gelatin mixture. Stir until the gelatin has dissolved, NO
LUMPS. Add horseradish, salt, pepper, lemon juice and Worcestershire
sauce. Taste and correct seasoning.

Lightly oil a 6 cup mold. Pour the mixture into the mold and chill until
firm, several hours or overnight. Overnight is best. Unmold on a bed of
greens. If the aspic will not come out of the pan easily, run aknife
around the edge or dip thepan inot a sink of hot water 0 just for a
second.

Serves 10.

Recipe may be doubled. Use a 10 cup bundt pan for the mold.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/