Tomato Aspic

Salads are of three types: simple, composed, and molded. Carême (1784- 1833), the great French chef famous for his architectural creations, was fond of jellied dishes. Savory aspics have long been held in esteem by the French and in the Lowcountry, where they are as varied as souse and this congealed tomato salad. Two Hundred Years of Charleston Cooking (1930) includes four recipes. Serve this salad in the spring and early summer when the weath