Tomato Crabmeat Aspic - cooking recipe

Ingredients

1 c. tomato juice
1 slice onion
1 bay leaf
1 stalk celery, quartered
1 envelope gelatin
2 Tbsp. cold water
3/4 c. beef consomme
1 Tbsp. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
5 stuffed green olives, sliced
1 full c. crabmeat

Preparation

Heat tomato juice with onion, bay leaf and celery; strain and add gelatin, softened in cold water.
Stir until gelatin is dissolved.
Add beef consomme, lemon juice and seasonings.
Cool until partially set.
Add crabmeat and sliced olives.
Chill until firm in individual molds.
Unmold on lettuce; serve with mayonnaise.
If desired, make in oblong mold and cut in squares. Makes 6 servings.