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Classic Tomato Aspic


3 envelopes Knox unflavored gelatine
3 cups cold tomato juice
2 cups tomato juice, heated to boiling
1/4 cup lemon juice
2 tablespoon sugar
1-1/2 tsp Worcestershire sauce
4 to 6 dashes hot pepper sauce

In large bowl, sprinkle unflavored gelatine over 1 cup cold juice; let stand 1 minute. Add hot juice and stir until gelatine is completely dissolved. About 5 minutes. Stir in remaining 2 cups cold juice, lemon juice, sugar, Worcestershire sauce and hot pepper sauce. Pour into 5-1/2 cup ring mold or bowl; chill until firm, about 4 hours. To serve, unmold and fill, if desired, with salad greens and your favorite cut-up vegetables.

Makes about 10 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.