Consomme De Vin De Xérès - Jellied Consomme With

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READY IN: 15mins
Recipe by mollypaul

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.

Ingredients Nutrition


  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.

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