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Tomato Aspic

List of Ingredients

4 cups V-8 juice
3 envelopes unflavored gelatin
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon grated onion
dash of Tabasco sauce
1 cup finely chopped celery
1 cup sliced stuffed green olives, rinsed
8 romaine or leaf lettuce leaves
mayonnaise for garnish



Recipe

In a large bowl combine one cup of the V-8 juice and the gelatin and let soak to soften. In a saucepan, heat the remaining V-8 juice, add it to the gelatin and stir till the gelatin has dissolved. Add the Worcestershire, vinegar, lemon juice, onion, and Tabasco. Stir well. Place the bowl in the refrigerator and chill until the mixture is slightly thickened.
Add the celery and olives and stir until well blended. Transfer the mixture to a shallow baking dish or eight individual molds, cover with plastic wrap and chill until firm. Serve the aspic on lettuce leaves and top each portion with a dollop of mayonnaise.