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Tomato Aspic

by in Jul 2000
Tomato Aspic
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Yield: Makes 8 servings.

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  • 4 cups tomato juice, divided
  • 1 teaspoon minced onion
  • 2 bay leaves
  • 4 whole peppercorns
  • 4 cardamom seeds (or 1/8 teaspoon nutmeg)
  • pinch of cayenne pepper
  • 2 packages (3 ounces each) plain or lemon gelatin
  • watercress or lettuce, as garnish


Heat half the tomato juice to a boil and add seasonings. Simmer for 5 minutes and strain. Add strained juice to gelatin, and stir to dissolve. Add remaining juice, and pour into a 1-quart mold or 8x8-inch pan. Chill until firm (at least 2 hours), then unmold. Serve over greens, plain, or with a blue cheese or other dressing.
Updated Wednesday, February 9th, 2005

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