Tomato aspic

  • Time cooking time: 5 minutes
  • Yield Serves: 8


    4 cups tomato juice
    2 cups chicken stock
    1/2 teaspoon lemon rind
    1 teaspoon Worcestershire sauce
    1 teaspoon salt
    3 envelops unflavored gelatin
    3/4 cup water
    1 cup diced celery


    In a large saucepan, heat tomato juice and chicken stock until hot. Stir in lemon rind, Worcestershire sauce and salt.
    In a small bowl, combine gelatin with water. Set for 5 minutes. Stir in hot tomato mixture. Add celery.
    Pour into ring mold or individual decorative molds.
    Refrigerate to set. Dip mold in hot water for a few seconds. Unmold on platter or plates.
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