Creamy Tomato Aspic

From The Country Innkeepers' Cookbook

Salads Recipes

Yield: 4 servings.

An ideal summer luncheon dish with slices of cold meat.

• 1 envelope unflavored gelatin
• 1/4 cup water
• 1 8-ounce can tomato sauce
• 1 tablespoon lime juice
• 1/2 cup sour cream
• 1/4 cup Chablis wine
• 1/4 teaspoon salt
• 2 tablespoons minced onion
• 2 teaspoons minced fresh parsley
• 1/2 cup celery, chopped fine

Soften the gelatin in the water. Heat the tomato sauce to boiling, then dissolve the gelatin in it. Stir in all the in-gredients except the celery. Chill until the mixture thickens, then fold in the celery. Turn into a 1-quart mold and chill until firm, about 4 hours.

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