Consomme De Vin De Xérès - Jellied Consomme With

Submitted by Molly53

"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."

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 6

ingredients

• 29.58 ml gelatin
• 118.29 ml water
• 709.77 ml beef consomme
• 2.46 ml lemon juice
• 59.16 ml sherry wine
• parsley, minced
• lemon wedges, minced (for garnish) or tomatoes, wedges sprinkled with
• green bell pepper, minced (for garnish)

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.