Quick Jellied Madrilene Recipe
Ingredients
| 2 envelopes unflavored gelatin | ||
| Cold water | 1/2 Cup (16 tbs) | |
| Tomato juice | 2 Cup (16 tbs) | |
| Stock | 2 Cup (16 tbs) | |
| Onion | 1 Small, grated | |
| Celery leaves | 1/2 Cup (16 tbs), minced | |
| Basil | 1/2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Coarse salt | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
Directions
Soak the gelatin in the cold water for 5 minutes.
Bring the remaining ingredients to a boil.
Boil for 2 minutes.
Remove from heat, add the gelatine while stirring to dissolve it completely.
Strain through a damp cloth.
Refrigerate for the bouillon to jell.
To serve, break up the jelly with a fork, place in cups and garnish with a slice of lemon, sprinkle with paprika.
Bring the remaining ingredients to a boil.
Boil for 2 minutes.
Remove from heat, add the gelatine while stirring to dissolve it completely.
Strain through a damp cloth.
Refrigerate for the bouillon to jell.
To serve, break up the jelly with a fork, place in cups and garnish with a slice of lemon, sprinkle with paprika.
Chef
