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In a bowl, sprinkle gelatin over cold water; let soak for 3 minutes to soften gelatin. In a saucepan, mix together tomato juice, gelatin, onion juice, lemon juice, sugar, and Worcestershire sauce; bring to a boil, and stir until gelatin dissolves. Let simmer 15 minutes. Add olives, celery, and pecans, and allow to cool. Pour into individual molds. Refrigerate until firm (about 5 hours) before serving. Serve on a bed of lettuce.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Professional leaf gelatin — panna cotta, bavarian cream, aspic
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
Record your recipes and experiments — organized cooking journal
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Non-stick grill mat for delicate fish, small vegetables