An unusual first course for a summer lunch or dinner, jellied tomato consomme piled into avocado halves and garnished with watercress is elegant but inexpensive.
14 oz. canned, peeled tomatoes
1 onion, sliced
½ teaspoon dried basil
4 allspice berries
1 bay leaf
½ oz. gelatine
12 fl. oz. condensed consomme
½ teaspoon salt
½ teaspoon black pepper
3 avocados juice of 2 lemon
Put the tomatoes, onion, basil, allspice and bay leaf in a medium-sized pan and bring to the boil. Lower the heat and simmer uncovered for 40 minutes. Strain through a sieve into a bowl.
In a cup, mix the gelatine with 4 table-spoons of the hot tomato liquid. When it has dissolved add it to the bowl.
Warm the consomme and add it with the salt and pepper to the tomato liquid. Mix well and pour the mixture into a shallow dish. Chill in the refrigerator until it sets.
Cut the avocados in half lengthways and remove the stones. Sprinkle the cut surfaces with the lemon juice.
Chop the jellied consomme and pile it into the avocado halves. Garnish with watercress.