Reference > Farmer's Cookbook > ENTRÉES > Tomatoes in Aspic
  Aspic Jelly Stuffed Olives in Aspic  
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Tomatoes in Aspic

Peel six small firm tomatoes, and remove pulp, having opening in tops as small as possible. Sprinkle insides with salt, invert, and let stand thirty minutes. Fill with vegetable or chicken salad. Cover tops with Mayonnaise to which has been added a small quantity of dissolved gelatine, and garnish with capers and sliced pickles. Place a pan in ice-water, cover bottom with aspic jelly mixture, and let stand until jelly is firm. Arrange tomatoes on jelly garnished side down. Add more aspic jelly mixture, let stand until firm, and so continue until all is used. Chill thoroughly, turn on a serving dish, and garnish around base with parsley.


CONTENTS · BIBLIOGRAPHIC RECORD
  Aspic Jelly Stuffed Olives in Aspic  
 
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