is the
Best Revenge!
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"Great Cooking"! Cookbook by Bruce Moffitt. Most of the recipes on this website & more! |
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Wonderful for a Diet
This Tomato Aspic goes well with caviar, cold salmon and other cold fish dishes, shrimp, lobster, and other crustaceans or shellfish served cold, mayonaisses and sauces Tartare. Great on picnics and a natural with fried chicken. It has almost no calories, and is very nice served by itself on a bed of cold crisp lettuce with a slice of lime.
To start the Aspic, in a 2 qt. saucepan, mix together:
- 3 envelopes Knox Gelatine
- 1 1/2 cp warm tomato juice
Soak gelatine for ten minutes, stir occasionally. Bring quickly to a boil, stirring, and add:
- 3 3/4 cp tomato juice
- 1/3 cp fresh lemon juice
- 1 1/2 tsp sugar
- 2 tsp Worstershire sauce
- 3/4 tsp salt
- good dash Tabasco sauce
- small pinch crushed whole cumin seed
Take off heat, mix together well, and let cool down. When the aspic becomes cool, and a bit thickened or "syrupy", gently mix in:
- 2 Tbl chopped onion, and at least 3 or 4 of the below:
- 1/4 cp chopped green pepper
- 2 or 3 cloves of garlic, minced
- 1/4 cp diced cucumber
- Tbl chopped olives or Tbl capers
- 1/4 cp tender diced celery
- 1/4 tsp celery seed, crushed
- Optional: couple Tbl, more or less, of fresh chopped Habanero Chiles, (this only for serious affecionados of chile pain), or other crisp, green chile like Jalapeno or Serrano.
Mix together and pour into loaf pan or mold. Chill thoroughly, preferably overnight. Dismount on plate, and garnish with watercress or parsely, lemon and lime slices, yoghurt or sour cream, and a sprinkle of chopped parsely.
Fresh fish is lo-cal and delicious. Click here to see what Gorton's Seafood, on the docks at Gloucester, Maine,
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