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Recipe for :

Tomato Aspic

This recipe is an unusual one and was sent in by Charles Barham.


2 envelopes (1 oz. each) unflavored gelatin
3 1/2 cups tomato or V-8 juice
4 tablespoons lemon juice
3 teaspoons Worcestershire sauce
1 teaspoon balsamic vinegar
sea salt to taste
several dashes of Outerbridge's Sherry Peppers Sauce or Tabasco Sauce

  • Soften gelatin in part of liquid, dissolve this in remainder of liquid which has been brought to a boil.
  • Add seasonongs.
  • Pour into a mold wiped with olive oil.
  • Cool, then refrigerate until set.

Such things as chopped onion, celery, bell pepper, etc. can be added to the mold before refrigerating.

Serves 6

Charles Barham