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Jellied Tomato Juice Consomme

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Ingredients
  Tomato juice 2 Cup (32 tbs)
  Consomme 21 Ounce (2 Can)
  Celery 2 Tablespoon, chopped
  Bay leaf 1⁄2
  Onion slices 1 Cup (16 tbs)
  Whole cloves 4
  Lemon juice 1⁄4 Cup (4 tbs)
  Worcestershire 1 Tablespoon
  Lemon gelatin 1 Tablespoon (1 Package)
Directions

MAKING
1. In a saucepan, combine the tomato juice, consomme, celery, bay leaf, onion and cloves.
2. Place on a medium flame and bring to a boil.
3. Reduce the flame and simmer for 10 minutes.
4. Strain the liquid.
5. Add hot water if required to equal 8 cups of liquid.
6. Stir lemon juice, Worcestershire sauce and gelatin into the hot liquid and keep stirring until the gelatin has dissolved.
7. Cover the bowl and refrigerate until chilled.
8. When semi-set, remove from refrigerator and whisk lightly with a fork.
9. Return to the refrigerator until set.

SERVING
10. Spoon the jelly into chilled cocktail glasses or consommé cups.
11. Garnish with slice of lemon or with a dollop of whipped cream.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Occasion: 
Wedding
Ingredient: 
Tomato
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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