Consomme De Vin De Xérès - Jellied Consomme With

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Total Time
15mins
Prep
15 mins
Cook
0 mins

An light, elegant summertime starter from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

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Ingredients

Nutrition

Directions

  1. Soften gelatin in water.
  2. Heat consomme and add softened gelatin.
  3. Add lemon juice and wine.
  4. Chill.
  5. Cut lightly before filling chilled glasses or cups.
  6. Garnish with minced parsley a lemon crescent or tomato with minced green pepper.