Tomato Frappé Recipe

• 2 cups canned tomato
• 6 peppercorns
• Partial bay leaf
• 2 cloves
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 sliced onion

1. Cook tomato with peppercorns, bay leaf, cloves, sugar, salt, and onion for ten minutes.
2. Rub through a sieve and poor mixture into refrigerator-safe pan.
3. Freeze.
4. When ready to serve, fill small glasses one-third full of very finely shredded lettuce and marinated with French dressing.
5. Fill glasses with tomato frappé and serve with the meat course.

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