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Recipe of the day

Tomato Aspic Ring

    Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)

    Ingredients

    1 quart tomato juice
    1/3 cp finely diced peeled onion
    1/4 cp finely cut celery leaves
    2 tbsp brown sugar
    1 tsp salt
    2 small bay leaves
    4 whole cloves
    2 tbsp unflavored gelatin
    1/4 cp cold water
    3 tbsp lemon juice
    1 cp thinly sliced celery
    crisp greens

    Instructions

    1 - combine tomato juice, onion, celery leaves, sugar, salt, bay leaves, and cloves in enamel or glass saucepan.
    2 - Simmer 5 minutes.
    3 - Strain.
    4 - Soften gelatin in cold water.
    5 - Stir into hot tomato mixture.
    6 - Add lemon juice.
    7 - Chill until partially set.
    8 - Add celery.
    9 - Pour into lightly oiled 1 1/2-quart ring mold.
    10 - Chill until firm.
    11 - Unmold on salad greens.
    12 - Fill center with cold mayonnaise, or Russian dressing or with sliced avocado and mayonnaise.

    Makes 8 or more servings.

    There is no more popular jellied salad than this one made with
    tomato juice. It may be chilled in a shallow pan and cut in squares
    to be added to a salad platter or chilled in a loaf pan and sliced to be
    served on greens with mayonnaise, or chilled in 6 or 8 small individual
    molds.

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