Jellied Clam Consomme
|Unflavored gelatin||2 Ounce (2 Envelopes)|
|Fish stock||1 1⁄2 Cup (24 tbs) (Use Cold)|
|Dry white wine||1 Cup (16 tbs)|
|Onion||1 Small, minced|
|Canned minced clams||12 Ounce, reserve liquid (2 Cans Of 6 Ounce Each)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Tabasco sauce||1 Teaspoon|
|Sour cream||2 Tablespoon|
|Caviar||1 Tablespoon (Red / Black)|
Soften gelatin in 1/2 cup of the fish stock.
Heat wine, remaining stock and onions to boiling.
Reduce heat and simmer for 5 minutes.
Remove from heat.
Add gelatin and stir until dissolved.
Add clams with liquid, lemon juice, capers and a few drops of Tabasco.
Refrigerate until set.
Spoon into serving dishes.
Garnish with a dollop of sour cream, a spoonful of caviar and lemon wedges.
Makes 8 to 10 servings.