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.
Oxmoor House Homestyle Recipes
How much is “an envelope” of gelatin? (For those of us whose gelatin does not come in envelopes.)