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Quick Jellied Madrilene

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Ingredients
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Cold water 125 Milliliter (1/2 Cup)
  Tomato juice 500 Milliliter (2 Cups)
  Consomme/Stock 500 Milliliter (2 Cups)
  Onion 1 Small, grated
  Celery leaves 125 Milliliter, minced (1/2 Cup)
  Basil 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Coarse salt 1 Teaspoon
  Lemon juice 15 Milliliter (1 Tablespoon)
Directions

Soak the gelatin in the cold water for 5 minutes.
Bring the remaining ingredients to a boil.
Boil for 2 minutes.
Remove from heat, add the gelatine while stirring to dissolve it completely.
Strain through a damp cloth.
Refrigerate for the bouillon to jell.
To serve, break up the jelly with a fork, place in cups and garnish with a slice of lemon, sprinkle with paprika.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 342 Calories from Fat 5

% Daily Value*

Total Fat 0.63 g0.97%

Saturated Fat 0.17 g0.83%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3269.9 mg136.2%

Total Carbohydrates 47 g15.7%

Dietary Fiber 6.2 g24.8%

Sugars 30.7 g

Protein 44 g87%

Vitamin A 59% Vitamin C 190.8%

Calcium 17.6% Iron 23.7%

*Based on a 2000 Calorie diet

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Quick Jellied Madrilene Recipe