| How To Cook: |
|
|
1. Rub liver sausage through a sieve; set aside.
|
2. Soften gelatin in cold water.
|
3. Heat ½ cup tomato juice just below boiling; dissolve gelatin in tomato juice.
|
4. Combine gelatin with remaining tomato juice, sugar, lemon juice, ground cloves, salt and pepper; cool until mixture begins to thicken.
|
5. Combine liver sausage and remaining ingredients with gelatin-tomato mixture; turn into a 9-inch ring mold which has been rinsed with cold water.
|
6. Chill mold until firm. Unmold on a chilled platter over a bed of shredded lettuce which has been sprinkled with paprika.
|
