Prep 20 mins
Cook 5 hrs
Aspic is French for jelly. Originally it referred to a meat jelly, but there are now many varieties of fruit and vegetable aspics. This is great for picnics, and goes nicely with fried chicken.
- 1⁄2 cup cold water
- 2 tablespoons unflavored gelatin
- 3 1⁄2 cups tomato juice or 3 1⁄2 cups v 8 vegetable juice
- 2 tablespoons onion juice
- 1 2⁄3 tablespoons lemon juice
- 1 teaspoon sugar (or to taste)
- 3⁄4 teaspoon Worcestershire sauce
- 1⁄8 teaspoon white pepper
- 1 cup olive, chopped
- 1 cup celery, chopped
- 1 cup pecans, chopped
- lettuce, to taste
- In a bowl, sprinkle gelatin over cold water; let soak for 3 minutes to soften gelatin.
- In a saucepan, mix together tomato juice, gelatin, onion juice, lemon juice, sugar, and Worcestershire sauce; bring to a boil, and stir until gelatin dissolves.
- Let simmer 15 minutes.
- Add olives, celery, and pecans, and allow to cool.
- Pour into individual molds.
- Refrigerate until firm (about 5 hours) before serving.
- Serve on a bed of lettuce.