Tomato Jelly
- 2 cups tomatoes
- 4 peppercorns
- 2 eloves
- 1 slice of onion
- 1 teaspoon worcestershire Sauce
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 2 teaspoon gelatine
- 1/2 cup cold water
Soak gelatine in cold water. Cook the remaining ingredients fifteen minutes, strain, add gelatine, when dissolve pour into individual molds or into a border mold. When cold, turn out garnish with mayonnaise.
Submitted by Jul 17, 2009
15 min
30 min
45 min