Darioles of Tomatoes

Ingredients

• 1 truffle, finely chopped
• ½ pint aspic jelly
• 1 ounce pied de veau gelatine
• 18 small dariole moulds
• ice

Directions

1. Melt the aspic jelly in a saucepan.

2. Soak the gelatine in cold water until soft.

3. Place the dariole moulds in a deep sauté pan and surround them with ice.

4. Pour 1 teaspoon of aspic jelly into each mould and add a sprinkle of chopped truffle.

5. Allow the jelly to set.

6. Add another teaspoon of aspic jelly to each mould.

7. Mix the prepared tomato puree with enough aspic jelly to firm it up.

8. Fill the dariole moulds with the tomato mixture and let it set.