Basil and Tomato Aspic

This smooth, fresh-tasting tomato aspic may be served with various cold meats together with other salads. An attractive dish to serve at a cold buffet lunch or dinner, it can oe made two or three days in advance and kept in the refrigerator.

1 pint canned or bottled tomato juice | oz. gelatine

5 spring onions , chopped

1 tablespoon chopped fresh basil or

1 teaspoon dried basil

1 tablespoon brown sugar juice of

½ lemon

1 teaspoon salt grindings black pepper

1 fl. oz. mayonnaise radishes, sliced

1 cucumber, diced

1 apple, peeled, cored and diced

5 black olives, stoned and chopped

Warm 5 fluid ounces of the tomato juice in a small pan and pour it into a small bowl. Add the gelatine and stir to dissolve. Put the bowl over hot water and set aside.

Pour the remaining tomato juice into a small saucepan and bring it to the boil over moderate heat. Add the spring onions, basil, sugar, lemon juice, salt and black pepper, and simmer for 5 minutes.

Remove the pan from the heat and mix in the dissolved gelatine. Set aside to cool.

When the tomato mixture is cool, mix in the mayonnaise, radishes, cucumber, apple and olives.

Pour the mixture into a wet 1-pint mould. Chill in the refrigerator for at least 2 hours before serving. To un-mould, run a knife around the edge of the mould and then dip the mould quickly into hot water. Place the serving plate on top of the mould and turn upside-down.