Tomato Jelly, Macedoine Style, for Salad
11/2 cups of canned tomato
1 slice of onion
1/8 a clove of garlic
1/4 a pepper pod
1/2 a teaspoonful of salt
1/4 a "soup bag"
1/3 a package of gelatine
1/3 a cup of cold water
1/2 a cup of cooked string beans
3 olives
1 teaspoonful of capers
1 truffle
Cooked yolks of 2 eggs
Let the first six ingredients simmer, together, about fifteen minutes, then add the gelatine that has been softened in the cold water; stir over ice water until the mixture begins to thicken, then add the beans and olives, cut in fine bits, the capers, the truffle or its equivalent in trimmings, chopped fine, the yolks sifted, or the equivalent of the yolks in chopped chicken tongue or ham. Mix thoroughly and turn into molds. Serve with lettuce and mayonnaise dressing.