TOMATO ASPIC

I know. I know. Tomato aspic, you're saying. What a bore! That old, tasteless stuff my grandmother used to serve? I used to feel that way too, until I enjoyed this version served by my good friend, Barbara. When it was put in front of me, I thought, Oh; this old thing. But boy, was I surprised! Make this and you'll never think of tomato aspic as boring or ordinary ever again. I use this often as a first course, and sometimes even serve it at brunch.

BARBARA'S TOMATO ASPIC

serves 8 to 10



3 1/2 C Sacramento tomato juice (this is best, but any good tomato juice will do)

1 bay leaf

1 stalk celery, coarsely chopped, plus 1/2 C diced

1 small onion, thinly sliced

1 3-oz package lemon jello

1 envelope unflavored gelatin

1/4 C white vinegar

salt, pepper, Tabasco, Worchestershire sauce and lemon juice to taste (Don't obsess about the amounts; just use a little of each)

1/2 C diced scallions

1. Line a 5-cup mold with plastic wrap and set aside. (This can be shallow or not so shallow; just use what you have, remembering that you're going to cut the aspic into squares when you're ready to serve it.)

2. Simmer 3 cups of the tomato juice in a medium saucepan with the bay leaf, the stalk of coarsely chopped celery and the onion for 1 hour, covered. Remove from the heat and add the lemon jello and all seasonings while the mixture is still hot.

3. Soften gelatin in a mixture of the remaining tomato juice and the vinegar. Add this to the hot tomato juiice mixture and  chill in the saucepan in the refrigerator.

4. When the mixture begins to congeal, add the diced celery and diced scallions. Pour the mixture into the prepared mold and chill until firm.

5. When ready to serve, cut the mold into 2 1/2 to 3 inch squares, using the plastic wrap to remove the servings as necesssary. Serve plain on a piece of Boston lettuce. Or if you're serving it for brunch, as I do, place the pieces on a platter and decorate with some parsley.

To do ahead: This can all be made one day ahead and saved, covered with plastic wrap in the refrigerator. Just cut it into squares at the last minute.