Tomato Aspic Salad was the crazy little idea that McCall’s Great American Recipe Card Collection Published in the early 70’s…
- 1 -1 quart 14-ounce can of tomato juice
- 12 whole black peppers
- 8 whole cloves
- 2 bay leaves
- 1/4 teaspoon salt
- 3 envelopes unflavored gelatine
In a medium saucepan, combine 5 cups tomato juice, peppers, cloves, bay leaves, and salt. Bring to boiling, reduce heat, then simmer 5 minutes.
Sprinkle the gelatin over remaining tomato juice to soften. Add to hot mixture; stir until gelatine is dissolved. Remove from heat.
Strain the mixture and pour into 12 individual molds or 1 1/2 quart mold.
Refrigerate until firm 3 hours or longer.
Run small spatula around edge of the mold. Invert on serving plate, place a hot, damp dishcloth on the bottom of the mold, and shake gently to release. Garnish as desired with sliced olives, green peppers, cucumber, or salad greens. Serve with mayonnaise.
Makes 8 servings.
©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.