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  Recipe Home » Soups » Jellied Consomme
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  Jellied Consomme
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 308
Ingredients:
4 cup Beef broth or 2 tablespoons instant beef bouillon
Granules dissolved in 4 cups hot water
1 Sm. onion, chopped (1/4 cup)
1/2 Med. green pepper, chopped (1/4 cup)
1 tbsp Snipped parsley
1 tsp Worcestershire sauce .....
2 tbsp Dry sherry
2 tbsp Water
1 Envelope unflavored gelatin
1/2 cup Whipping cream (optional)
1/4 tsp Curry powder (optional)
Instructions:
If using homemade beef broth, be sure that you clarify the broth
before preparing this recipe.

In saucepan combine beef broth, onion, green pepper, parsley, and
worcestershire sauce. Bring to boiling. Reduce heat; simmer
uncovered, for 15 minutes to reduce liquid slightly (it should
measure 3 to 3 1/2 cups). Strain mixture, discarding vegetables.
Return the strained broth to saucepan.

In small bowl combine sherry and water; sprinkle gelatin over liquid
and let stand to soften gelatin. Stir gelatin mixture into broth;
heat and stir till gelatin dissolves. Pour into large bowl. Chill
till set. Before serving, whip cream and curry powder just to stiff
peaks. Break up consomme with a fork; spoon into serving dishes. Top
each serving with a dollop of the whipped cream. Makes 4 to 6
servings.

Recipe from: Better Homes and Gardens, Soups & Stews Cookbook
copyright 1978 by Meredith Corporation, Des Moines, Iowa
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