Jellied Consomme With Sherry Recipe
Jellied consomme with sherry can be served between the courses as a palate cleanser. Prepared with parsley and lemon juice, the jellied consomme can be prepared with a consomme of choice and sherry. Topped with parsley, it is usually served cold.
Ingredients
3 cups seasoned consomme
2 tablespoons gelatin
1/2 teaspoon lemon juice
4 tablespoons sherry wine
1/2 cup cold water
Minced parsley
Directions
Soften the gelatin in the cold water.
Dissolve in the hot consomme.
Add the lemon juice and wine, and salt if required.
Chill in the refrigerator.
Chop lightly before putting in service cups.
Top with minced parsley, a lemon crescent or a bit of tomato fringed with minced green pepper.
Dissolve in the hot consomme.
Add the lemon juice and wine, and salt if required.
Chill in the refrigerator.
Chop lightly before putting in service cups.
Top with minced parsley, a lemon crescent or a bit of tomato fringed with minced green pepper.
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