 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
TOMATO ASPIC
It is clear that this is a recipe Edith was very proud of, as she served it at many dinner
parties during her first marriage. Although her children agree, now as then, that the
idea of tomato-flavored Jello is odious, (and the name has unpleasant overtones) this is
probably a very sophisticated dish, and certainly an acquired taste.
Add:
1/2 bay leaf
few drops Tabasco/Worcestershire sauce
4 slices of onion
1/2 teaspoon salt to:
two large cans of tomato juice (92 ounces) and simmer for 10 minutes
Soften: 6 envelopes of gelatin in 2 cups of water
Dissolve the gelatin mixture into the tomato juice.
Add 2 tablespoons of lemon juice.
Strain. Pour into ring mold which has been rinsed with cold water. Chill in refrigerator
until firm. Unmold and trim with parsley; may be unmolded onto lettuce leaves.
Serve with mayonnaise.
It is clear that this is a recipe Edith was very proud of, as she served it at many dinner
parties during her first marriage. Although her children agree, now as then, that the
idea of tomato-flavored Jello is odious, (and the name has unpleasant overtones) this is
probably a very sophisticated dish, and certainly an acquired taste.
Add:
1/2 bay leaf
few drops Tabasco/Worcestershire sauce
4 slices of onion
1/2 teaspoon salt to:
two large cans of tomato juice (92 ounces) and simmer for 10 minutes
Soften: 6 envelopes of gelatin in 2 cups of water
Dissolve the gelatin mixture into the tomato juice.
Add 2 tablespoons of lemon juice.
Strain. Pour into ring mold which has been rinsed with cold water. Chill in refrigerator
until firm. Unmold and trim with parsley; may be unmolded onto lettuce leaves.
Serve with mayonnaise.
| Page created by Eugene Lisansky Mr News Media |
