Tomato Aspic may be served as a delightful first course or as a side salad accompanied by mayonnaise; or dice the aspic and use it as a garnish for cold egg, meat and fish dishes.
10 fl. oz. hot chicken stock
12 fl. oz. tomato juice
2 tablespoons tomato puree
½ teaspoon sugar
1 crushed egg shell
1 egg white, lightly beaten
2 teaspoon salt
½ teaspoon black pepper
½ oz. gelatine dissolved in
2 fl. oz. hot chicken stock
Line a large strainer with a scalded piece of cheesecloth and place it over a large mixing bowl. Set aside.
Place the chicken stock and tomato juice in a large saucepan and stir in the tomato puree, sugar, egg shell, egg white, salt and pepper. Set the pan over high heat and bring the liquid to the boil, whisking constantly with a wire whisk or rotary beater.
When the mixture is boiling, remove the pan from the heat and stir in the dissolved gelatine. Pour the mixture through the strainer. If the aspic is not perfectly clear, strain it again through the cloth into another bowl.
Pour the aspic into a decorative mould and set aside to cool. When the aspic is cool, cover the mould and place it in the refrigerator for at least 2 hours or until it has set completely.
To serve, dip the base of the mould quickly in hot water. Invert a chilled serving dish over the mould and, grasping the two firmly together, reverse them. The aspic should slide out easily.