Jellied Consomme Recipe
Would you like to try the best of all Jellied Consomme recipes? Stock up on more and more Beef as you will want to make this Jellied Consomme time and again. In my estimation, if one is a chef, one needs to have a personal recipe of Jellied Consomme, just like I do.
Ingredients
2 envelopes unflavored gelatin
1/2 cup cold water
5 cups Beef Stock
1 teaspoon Worcestershire sauce
1 tablespoon dry sherry
2 teaspoons lemon juice Lemon twists
2 tablespoons chopped ripe olives
Directions
Pour gelatin over cold water in a medium saucepan; let stand 5 minutes.
Set over low heat until gelatin is dissolved (about 3 minutes), stirring occasionally.
Stir in remaining ingredients, except lemon twists and olives.
Heat thoroughly, then cool slightly.
Pour consomme into a mixing bowl; refrigerate covered until set (3 to 4 hours).
Beat slightly before serving.
Spoon into consomme cups or wine glasses.
Garnish with lemon twists and chopped olives.
Set over low heat until gelatin is dissolved (about 3 minutes), stirring occasionally.
Stir in remaining ingredients, except lemon twists and olives.
Heat thoroughly, then cool slightly.
Pour consomme into a mixing bowl; refrigerate covered until set (3 to 4 hours).
Beat slightly before serving.
Spoon into consomme cups or wine glasses.
Garnish with lemon twists and chopped olives.
