Jellied Consommé

Oxmoor House
6 to 8 appetizer servings


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2 envelopes unflavored gelatin
1/2 cup cold water
3 cups beef consommé
1/4 cup dry sherry
1/2 teaspoon lemon juice
Fresh parsley sprigs
Lemon slices, halved


Soften gelatin in water. Bring consommé to a boil in a medium saucepan; remove from heat. Add softened gelatin, stirring until well blended. Stir in sherry and lemon juice. Transfer to a large bowl; cool to room temperature. Chill overnight.

Cut jellied consommé with a fork; spoon into appetizer serving bowls. Garnish with parsley sprigs and halved lemon slices.

Created date

February 2010