These are most attractive for individual servings at a buffet or party supper. You can use a stock cube, but if you are using fresh stock be sure to remove all fat from the top. To do this either chill in the refrigerator for an hour or so for the fat to congeal and be lifted off. Alternatively, if the stock is warm, tear pieces of paper towel into 2 inch strips and carefully draw across the top surface of the stock. The fat will stick to the paper and can be thrown away.
ingredients
serves 4
1 ounce gelatine
1/2 pint stock
4 large tomatoes
1 cooked carrot, diced
3 ounce cooked veal or chicken, shredded
method
1. Dissolve gelatine in stock over heat.
2. Cut tomatoes in half, scoop out pulp and sieve into stock. Add carrot and meat.
3. When jelly is nearly set, chill and spoon into tomato shells.
4. Leave to set firmly and serve with a green salad.
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more information
For a more substantial main course, double the amount of minced beef in Rice-stuffed green peppers.
