Tomato Aspic

Ingredients

• 1 can of tomatoes 
• 1 slice of onion
• 2 bay leaves
• A few celery tops
• 1 teaspoon of salt
• Dash of cayenne 
• Box of Gelatin

Directions

1. Mix all ingredients together.
2. Bring to a boiling point & add 3/4 of gelatin which has been soaked in 1/2 cup of cold water for 1/2 hr.
3. Mix until dissolved.
4. Add the juice of half a lemon then strain again.
5. Pour into egg cups or moulds and let stand aside on ice for four or five hours.
6. When ready to use plunge the cups in hot water for a minute and turn the aspic out on lettuce leaves.
7. Serve with mayonnaise.

Source —New Orleans Cook Book

Prepared By Bryan Breard

Louisiana Anthology

October 17th 2022