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Jellied Consomme

Gourmet.station's picture
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 317 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.7%

Saturated Fat 0.87 g4.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2850.3 mg118.8%

Total Carbohydrates 23 g7.6%

Dietary Fiber 3.1 g12.5%

Sugars 8.1 g

Protein 50 g99.8%

Vitamin A 2.7% Vitamin C 52.2%

Calcium 17.5% Iron 27.7%

*Based on a 2000 Calorie diet

Jellied Consomme Recipe