Chilled Consomme With 'Caviare' Recipe
Ingredients
3 X 295 g/101/2 oz/medium cans of concentrated beef consomme
60 ml/4 tbsp medium sherry
A few drops of Tabasco sauce
1 small carton of soured cream
50 g/2 oz/1 small jar of Danish lumpfish roe
Directions
Empty the contents of the cans of consomme into a bowl.
Stir in the sherry and Tabasco and chill until jellied.
To serve, spoon into soup bowls.
Top each with a spoonful of soured cream and then a spoonful of lumpfish roe.
Stir in the sherry and Tabasco and chill until jellied.
To serve, spoon into soup bowls.
Top each with a spoonful of soured cream and then a spoonful of lumpfish roe.
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