Rating: 5 stars
1 Ratings
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Recipe by Oxmoor House January 1985

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Yield:
6 to 8 appetizer servings
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Ingredients

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Directions

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  • 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.

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

Source

Oxmoor House Homestyle Recipes

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