 |
JELLIED CONSOMME
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Beef broth or 2 tablespoons
-instant beef bouillon
Granules dissolved in 4 cups
-hot water
1 Sm. onion, chopped (1/4 cup)
1/2 Med. green pepper, chopped
-(1/4 cup)
1 tb Snipped parsley
1 t Worcestershire sauce
......
2 tb Dry sherry
2 tb Water
1 Envelope unflavored gelatin
1/2 c Whipping cream (optional)
1/4 ts Curry powder (optional)
If using homemade beef broth, be sure that you clarify
the broth before preparing this recipe.
In saucepan combine beef broth, onion, green pepper,
parsley, and worcestershire sauce. Bring to boiling.
Reduce heat; simmer uncovered, for 15 minutes to
reduce liquid slightly (it should measure 3 to 3 1/2
cups). Strain mixture, discarding vegetables. Return
the strained broth to saucepan.
In small bowl combine sherry and water; sprinkle
gelatin over liquid and let stand to soften gelatin.
Stir gelatin mixture into broth; heat and stir till
gelatin dissolves. Pour into large bowl. Chill till
set. Before serving, whip cream and curry powder just
to stiff peaks. Break up consomme with a fork; spoon
into serving dishes. Top each serving with a dollop of
the whipped cream. Makes 4 to 6 servings.
Recipe from: Better Homes and Gardens, Soups & Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa
- - - - - - - - - - - - - - - - - -
|
