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Sherry Jellied Consomme

  • 2 tablespoons gelatine
  • 1/2 cup cold water
  • 3 cups seasoned consomme
  • 1/2 teaspoon lemon juice
  • 1/4 cup sherry wine
  • Minced parsley
Soften gelatine in the cold water, dissolve in the hot consomme. Add lemon juice, wine and a little salt if your little heart desires. Place in refrigerator until firm. Chop lightly and serve in bouillon cups. Garnish with minced parsley and lemon or tomato slices.
Submitted by Cassyjean - Torrington, CT Jun 8, 2009
15 min 30 min 45 min
Recipe Rascal