Serves: 5
Total Calories: 2
Combine and simmer juice, sugar, celery salt, and bay leaf 10 minutes. Dissolve gelatin in 1/2 cup cold water. Remove bay leaf from juice and add lemon, onion juice, salt, Worcestershire, and Tabasco. Add gelatin and mix thoroughly. Add olives and celery and gel in refrigerator.
This Eloise’s Tomato Aspic recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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