Tomato Aspic

Ingredients

• One can of tomatoes
• One slice of onion
• Two bay leaves
• Celery tops
• Salt
• Cayenne
• A box of gelatine
• Lemon
• Lettuce leaves
• Mayonnaise

Directions

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

Source — New Orleans Cook Book
Prepared by Samrina Dhami
Louisiana Anthology
April 2, 2024