Fresh tomato aspic

Yield: 6 servings

Measure Ingredient
4 larges Tomatoes seeded & finely chopped
1 small Onion; finely chopped
3 \N Celery stalks finely chopped
1 tablespoon Sugar
1 teaspoon Salt
1 \N Bay leaf
½ ounce Unflavored gelatin
½ cup Cold water
3 tablespoons Vinegar
2 tablespoons Lemon juice
½ teaspoon Worcestershire sauce
\N \N Lettuce leaves

Combine tomatoes, onion, celery, sugar, salt and bay leaf in medium saucepan; simmer over low heat 30 minutes. Remove bay leaf; discard.

Sprinkle gelatin over cold water in large bowl; let stand 1 minute to soften. Pour hot tomato mixture over gelatin; stir until gelatin is dissolved. Stir in vinegar, lemon juice and Worcestershire. Pour mixture into 4-cup mold and refrigerate until firm, about 4 hours.

Line cold serving plate with lettuce leaves; unmold aspic onto lettuce.

Makes 6-8 servings

Source: Favorite Recipes Magazine (No. 24) Typed for you by Karen Mintzias Submitted By BARRY WEINSTEIN On 04-02-95

Similar recipes