A recent conversation with the kids went a little bit like this.

Me: so, what do you think about having a tomato/V8 Aspic for the buffet??

Them: Huh??????? Tomato what???

Me: its rather like a veggie jello.

Them: uhhh… eewww????!

Me: it was REALLY popular at parties in the 50s-70s. quick and easy….. allergy free..

Daughter: next time don’t describe it, just have us taste it first THEN explain it..

Sigh..

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“Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called gelatin salads.

When cooled, stock that is made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes cream is called a chaud-froid.

In the early 19th century, Marie-Antoine Carême created chaud froid in France. Chaud froid means "hot cold" in French, referring to foods that were prepared hot and served cold. Aspic was used as a chaud froid sauce in many cold fish and poultry meals. The sauce added moisture and flavor to the food

Historically, meat aspics were made before fruit- and vegetable-flavored aspics or 'jellies' (UK) and 'gelatins/jellos' (North America). By the Middle Ages at the latest, cooks had discovered that a thickened meat broth could be made into a jelly. A detailed recipe for aspic is found in Le Viandier, written in or around 1375 “

Variations of Aspics have been made around the world, even in Kathmandu Valley in Nepal (tho I doubt if I can manage a Buffalo meat jelly!)

photo courtesy of http://www.thesaucysoutherner.com/tomato-aspic/

Here are a couple of sites with some INTERESTING variations on this theme.. (although the Thai Kung Phet Aspic Spicy Prawns in Aspic with gin & vodka is kind of out there lol)

https://lindaraxa.blogspot.com/2010/08/reviving-classictomato-aspic-before-and.html

2nd photo from

http://www.coconutandlime.com/2013/01/tomato-aspic.html

Now, in Spite of the ‘conversation’ the kids DID try the first Aspic I made. 

I used V8 juice, plain gelatin and cucumber pieces.. tasted ‘ok’ but did not have the worchestshire sauce recommended. Turned out bland and a bit sloppy (not set well)

The second try was the same but with lemon jello added.

Conclusions: I LIKED it.. BUT.. am going to re-try – with the following changes. ADD the worchestshire sauce. It NEEDS so pizazz. (some recipes suggest adding hot sauce, but wont do so for a number of concerns). Eliminate the cucumbers.. I think their high water content was part of the problem of being soggy. Daughter & I liked the added lemon flavoring of the jello addition.. 

I think I would like it either without ANYthing in it (not fond of celery or red pepper in jello myself) or ‘something’ else just not sure what yet..

Will give later updates on this 😊

4/20/17 ---UPDATE: made it one more time.. V8 juice lemon jello & worchestshire sauce.. SO good! no things in it. just the aspic.. i expect i will make it for my self on a regular basis.. its NICE.. :)