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Quick Jellied Madrilene

Chef.at.Home's picture
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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