This is a print preview of "Tomato Aspic With Egg Olive Dressing" recipe.

Tomato Aspic With Egg Olive Dressing Recipe
by CookEatShare Cookbook

Tomato Aspic With Egg Olive Dressing
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Ingredients

  • 2 tbsp. (2 env.) unflavored gelatin
  • 1/4 c. cool water
  • 4 c. tomato juice
  • 1 bay leaf
  • 1 sm. onion, sliced thin
  • 1 stalk celery, minced
  • 1/2 c. finely minced celery
  • 4 whole cloves
  • 2 teaspoon salt
  • 1 tbsp. lemon juice
  • 1 tbsp. vinegar
  • 1 tbsp. Worcestershire sauce
  • Dash of red pepper

Directions

  1. Stir gelatin into cool water. Combine tomato juice with remaining ingredients, except lemon juice and the 1/2 c. of finely minced celery. Bring to a boil and simmer for 15 min. Strain. Add in gelatin and stir till thoroughly dissolved. Add in lemon juice and pour into lightly greased 8 inch ring mold, line with the finely minced celery. Serve with egg-olive dressing.