Tomato Aspic With Egg Olive Dressing Recipe

• 2 tbsp. (2 env.) unflavored gelatin
• 1/4 c. cool water
• 4 c. tomato juice
• 1 bay leaf
• 1 sm. onion, sliced thin
• 1 stalk celery, minced
• 1/2 c. finely minced celery
• 4 whole cloves
• 2 teaspoon salt
• 1 tbsp. lemon juice
• 1 tbsp. vinegar
• 1 tbsp. Worcestershire sauce
• Dash of red pepper

1. Stir gelatin into cool water.
2. Combine tomato juice with remaining ingredients, except lemon juice and the 1/2 c. of finely minced celery.
3. Bring to a boil and simmer for 15 min.
4. Strain.
5. Add in gelatin and stir till thoroughly dissolved.
6. Add in lemon juice and pour into lightly greased 8 inch ring mold, line with the finely minced celery.
7. Serve with egg-olive dressing.

unflavored gelatin, water, tomato juice, bay leaf, onion, celery, celery, cloves, salt, lemon juice, vinegar, worcestershire sauce, red pepper

Taken from cookeatshare.com/recipes/tomato-aspic-with-egg-olive-dressing-13872 (may not work)