Tomato Aspic

Ingredients

• One can of tomatoes for twelve people
• One slice of onion
• Two bay leaves
• A few celery tops
• One teaspoonful of salt
• A dash of cayenne
• Three-quarters of a box of gelatine
• Half of a lemon

Directions

1. Steam the tomatoes.
2. Put the tomatoes in a sauce pan with one slice of onion, two bay leaves, a few celery tops, a teaspoonful of salt and a dash of cayenne.
3. Add three-quarters of a box of gelatine to one-half cup of cold water.
4. Soak for one half hour.
5. Bring the gelatine to boiling point.
6. Mix the tomatoes and gelatine until dissolved.
7. Add the juice of half a lemon.
8. Strain again.
9. Pour into egg cups or moulds.
10. Let stand aside on ice for four or five hours.
11. When ready to use, plunge the cups in hot water for one minute.
12. Turn the aspic out on lettuce leaves.
13. Serve with mayonnaise.

— Mrs. F. A. Dicks

Source — New Orleans Cook Book
Prepared by Ian Golsby
Louisiana Anthology
May 18, 2022