Jellied Chicken & Oyster Consomme
- 20 oysters
- 1 pint oyster liquor
- 1 quart chicken stock
- Salt
- Paprika
- Gelatine
Finely chop the coarse half of the oysters. Add the soft portion and scald in a pint of their own liquor. Remove the soft portions. Add 1/2 cup of cold water. Simmer for 20 minutes (be patient, you rascal).
Strain the oyster liquor through 2 pieces of cheesecloth. Add a quart of clear chicken stock. This can be made from hot water cooked with celery tops and enriched with 5 chicken bouillon cubes.
Season to taste with salt and paprika. For each quart of liquid, add 2 level tablespoons of gelatine softened in a little cold water.
Set aside in a cold place. When the mixture begins to thicken, add the soft portions of the oyster.
Strain the oyster liquor through 2 pieces of cheesecloth. Add a quart of clear chicken stock. This can be made from hot water cooked with celery tops and enriched with 5 chicken bouillon cubes.
Season to taste with salt and paprika. For each quart of liquid, add 2 level tablespoons of gelatine softened in a little cold water.
Set aside in a cold place. When the mixture begins to thicken, add the soft portions of the oyster.
Submitted by Jul 25, 2009
15 min
30 min
45 min