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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.
- Soften gelatin in water.
- Heat consomme and add softened gelatin.
- Add lemon juice and wine.
- Cut lightly before filling chilled glasses or cups.
- Garnish with minced parsley a lemon crescent or tomato with minced green pepper.