Redcap Veal Mousse

Tomato-aspic layer atop creamy-light veal salad makes this most inviting main dish.

Makes 6 to 8 servings.

Tomato-Aspic Layer:
1 envelope unflavored gelatin
1 cup water
1 can (8 ounces) tomato sauce
1 teaspoon lemon juice


Veal Layer:
1 envelope unflavored gelatin
1 cup water
1 can (10 3/4 ounces) condensed cream of celery soup
1/4 cup mayonnaise or salad dressing
2 cups chopped cooked veal
1/4 cup chopped toasted almonds (from a 5-ounce can)
1 tablespoon chopped parsley
1 teaspoon chopped chives

Procedure:
1. Make tomato-aspic layer: Soften gelatin in water in a small saucepan; heat, stirring constantly, just until gelatin dissolves; remove from heat.
2. Blend in tomato sauce and lemon juice; pour into an 8-cup mold; chill just until sticky-firm.
3. While tomato-aspic layer chills, make veal layer: soften gelatin in water in a medium-size saucepan; heat, stirring constantly, just until gelatin dissolves. Stir in soup until mixture is smooth; remove from heat.
4. Blend in mayonnaise or salad dressing, then stir in veal, almonds, parsley and chives. Chill until as thick as unbeaten egg white.
5. Spoon over tomato-aspic layer in mold; chill several hours, or until firm.
6. Just before serving, run a sharp-tip, thin-blade knife around top of mold, then dip mold very quickly in and out of a pan of hot water. Invert onto serving plate; carefully lift off mold. Garnish with lemon wedges, and serve with additional mayonnaise or salad dressing, if you wish.