Tomato aspic with artichoke hearts

Yield: 12 Servings

Measure Ingredient
4 cups Tomato juice
½ cup Onion; chopped fine
½ cup Celery (part leaves); chopped fine
2 tablespoons Sugar
1½ teaspoon Salt
2 tablespoons Worcestershire sauce
¼ teaspoon Tabasco sauce
1 teaspoon Rosemary
4 \N Whole cloves
3 packs Unflavored gelatin
½ cup Cold water
¼ cup Lemon juice (up to)
15 \N Drained artichoke hearts

Combine tomato juice, onions, celery, sugar, salt, Worcestershire sauce, Tabasco, rosemary and cloves. Bring to a boil and simmer for 10 minutes.

Strain. Soften gelatin in cold water; add to hot tomato juice mixture. Add lemon juice. Chill until partially set. Put an artichoke heart in each of 12 to 15 molds and fill with tomato juice mixture. Chill until firm. Unmold an hour or so before serving time. Return to refrigerator to keep firm.

Serve on crisp lettuce with good tart mayonnaise.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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