Recipe: Jellied Consomme

JELLIED CONSOMME

4 cups beef broth* (or 2 tablespoons instant beef bouillon granules dissolved in 4 cups hot water)
1 small onion, chopped (1/4 cup)
1/2 medium green bell pepper, chopped (1/4 cup)
1 tbsp snipped fresh parsley
1 tsp worcestershire sauce
2 tbsp dry sherry
2 tbsp water
1 envelope unflavored gelatin
1/2 cup heavy (whipping) cream (optional)
1/4 tsp curry powder (optional)

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.

*If using homemade beef broth, be sure that you clarify the broth before preparing this recipe.

Makes 4 to 6 servings
Source: Better Homes and Gardens, Soups and Stews Cookbook, 1978