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Ingredients

How to make it

  • In a large bowl, combine 1/2 cup of the tomato juice with the gelatin and the vinegar, stir to combine and set aside.
  • Place the remaining tomato juice, lemon juice, bay leaf, onion, celery, Worcestershire sauce, and salt (to taste) in a sauce pan. Bring the mixture to a boil, then let simmer for 20 minutes.
  • Pour the tomato juice through a sieve into the bowl with the gelatin, discard the vegetables. Stir the tomato-gelatin mixture well so that the gelatin is completely dissolved. Transfer the mixture to a 9 inch pie plate or decorative molds and place in the refrigerator to set. If using olives or scallions, press them into the aspic after about 30-45 minutes (when the gelatin is half-way set), so that they are suspended in the aspic. Refrigerate the aspic at least 4 hours before serving.
  • Serve the aspic chilled, on a bed of lettuce leaves, with mayonnaise on the side. Aspic keeps well in the refrigerator.

Reviews & Comments 4

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    " It was excellent "
    shuga ate it and said...
    Wow...:)
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    " It was excellent "
    lor ate it and said...
    I LOVE Aspic and I LOVE your "5" fork recipe! Thanks so much for this one!
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    " It was excellent "
    pink ate it and said...
    *wink* Looking forward to eating this on a very hot summer's day!
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    " It was excellent "
    noir ate it and said...
    This is one of those Summer treasures to enjoy! Well done Smooch! :)
    Was this review helpful? Yes Flag

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