Tomato Aspic

Name: Tomato Aspic
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 4 cups tomato juice; 1 small yellow onion, peeled and chopped; 2 stalks celery, chopped; 6 sprigs parsley; Juice of 1⁄2 lemon; 1 Tbsp. sugar; 1 bay leaf; 3 whole cloves; Pinch salt; 4 black peppercorns; 2 Tbsp. gelatin

Serves
serves 8

SAVEUR

This is a classic from the Woman's Industrial Exchange in Baltimore.

Ingredients

4 cups tomato juice
1 small yellow onion, peeled and chopped
2 stalks celery, chopped
6 sprigs parsley
Juice of 1⁄2 lemon
1 Tbsp. sugar
1 bay leaf
3 whole cloves
Pinch salt
4 black peppercorns
2 Tbsp. gelatin

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Instructions

Step 1

Mix together tomato juice, onions, celery, parsley, lemon juice, sugar, bay leaf, cloves, and peppercorns in a pot and bring to a boil. Reduce heat to low and simmer 30–40 minutes.

Step 2

Soften gelatin in 1⁄2 cup water. Strain juice, discarding solids. Return to pot and stir in gelatin until dissolved. Pour into a lightly oiled 8" × 8" pan or ring mold, cover with plastic wrap, and chill until firm, about 4 hours. Serve with mayonnaise, if you like.

Mix together tomato juice, onions, celery, parsley, lemon juice, sugar, bay leaf, cloves, and peppercorns in a pot and bring to a boil. Reduce heat to low and simmer 30–40 minutes.
Soften gelatin in 1⁄2 cup water. Strain juice, discarding solids. Return to pot and stir in gelatin until dissolved. Pour into a lightly oiled 8" × 8" pan or ring mold, cover with plastic wrap, and chill until firm, about 4 hours. Serve with mayonnaise, if you like.