Name: Tomato Aspic
Yield: Serves 12
Cuisine: United States
Ingredients: 3 tablespoons sherry vinegar; ½ small onion, grated (1 tablespoon); 4 to 5 cups tomato juice or puree (see Note); ¼ teaspoon cayenne pepper; 1 teaspoon salt; 2 celery ribs, very finely diced (½ cup); ½ cup boiling water; 2 tablespoons (2 envelopes) unflavored gelatin

Preparation info

Serves
12

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

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