Tomatoes with Aspic Jelly Recipe ingredients

• Use rather small, firm tomatoes of uniform size. Pour boiling water over them and take off the skins, and put them in the refrigerator to cool. Soak½ box of gelatine in½ cupful of white stock. When dissolved add it to a cupful and a half more stock, season with 2 or 3 drops of Tabasco sauce, 1 tablespoonful of lemon juice, and salt to taste. Add a little caramel or green coloring. When the aspic is just ready to stiffen cut the tomatoes in slices, take out the seeds, and lay them in moulds; fill each mould to the top with the aspic and put on the ice to stiffen. Before serving turn out on a lettuce leaf on small plates, and serve either with or without mayonnaise dressing, and pass with them thin bread-and-butter or bread-and-cheese

To prepare this Tomatoes with Aspic Jelly Recipe, first sandwiches.

If no stock is at hand, extract of beef may be substituted in the right proportion. They may be also put in one large mould instead of the small ones.