Jellied Consomme Recipe
Ingredients
| Beef broth | 4 Cup (16 tbs) | |
| Instant beef bouillon granules - 2 tablespoons, dissolved in 4 cups hot water | ||
| Onion | 1 | |
| Green pepper | 1/2 To taste | |
| Parsley | 1 Tablespoon, snipped | |
| Worcester shire sauce - 1 teaspoon | ||
| Dry sherry | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| Unflavored gelatin | 1 | |
| Whipping cream | 1/2 Cup (16 tbs) | |
Directions
MAKING
1. In small bowl combine sherry and water; sprinkle gelatin over liquid and let stand to soften gelatin.
2. In a saucepan mix together and boil beef broth, onion, green pepper, parsley, and Worcestershire sauce.
3. Reduce heat; simmer, uncovered, for about 15 minutes to reduce the liquid slightly to make about 3 to 3 1/2 cups.
4. Strain the mixture and discard the vegetables.
5. Return the strained broth to saucepan.
6. Stir in the gelatin mixture into the broth; heat and stir till gelatin dissolves well.
7. Pour into a large bowl and chill before serving.
SERVING
8. Whip cream and curry powder just to stiff peaks.
9. Break up consommé with a fork and spoon into serving dishes.
10. Top each serving with a dollop of the whipped cream.
1. In small bowl combine sherry and water; sprinkle gelatin over liquid and let stand to soften gelatin.
2. In a saucepan mix together and boil beef broth, onion, green pepper, parsley, and Worcestershire sauce.
3. Reduce heat; simmer, uncovered, for about 15 minutes to reduce the liquid slightly to make about 3 to 3 1/2 cups.
4. Strain the mixture and discard the vegetables.
5. Return the strained broth to saucepan.
6. Stir in the gelatin mixture into the broth; heat and stir till gelatin dissolves well.
7. Pour into a large bowl and chill before serving.
SERVING
8. Whip cream and curry powder just to stiff peaks.
9. Break up consommé with a fork and spoon into serving dishes.
10. Top each serving with a dollop of the whipped cream.
Chef
