|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1⁄2 Cup (8 tbs)|
|Beef stock||5 Cup (80 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Dry sherry||1 Tablespoon|
|Lemon juice||2 Teaspoon|
|Lemon twists||2 (For Garnish)|
|Chopped ripe olives||2 Tablespoon|
Pour gelatin over cold water in a medium saucepan; let stand 5 minutes.
Set over low heat until gelatin is dissolved (about 3 minutes), stirring occasionally.
Stir in remaining ingredients, except lemon twists and olives.
Heat thoroughly, then cool slightly.
Pour consomme into a mixing bowl; refrigerate covered until set (3 to 4 hours).
Beat slightly before serving.
Spoon into consomme cups or wine glasses.
Garnish with lemon twists and chopped olives.