Tomato Aspic Ring Salad
2 cps tomato juice
2 tbsp minced celery
1 tbsp minced onion
1/2 bay leaf
4 whole peppercorns
2 whole cloves
1/4 tsp salt
1 1/4 tbsp plain granulated gelatin
1 cp chopped celery
2 tbsp chopped salted nuts
1 - Combine all the ingredients except the gelatin, celery, nuts, mayonnaise, and watercress
in the order given.
2 - Heat to the boiling point and boil 5 minutes; soften the gelatin in 3 tbsp cold water;
add to the tomato juice, and stir until dissolved.
3 - Strain through a very fine sieve or double thickness of cheesecloth and set aside to cool..
4 - Transfer to individual ring moulds rubbed sparingly with salad oil and chill in the refrigerator.
5 - When the aspic is firm, unmould; arrange in a nest of lettuce.
6 - Fill the center with the chopped celery and nuts mixed with mayonnaise.
7 - Garnish with sprigs of watercress.