Jellied Consomme

Servings: 4
Ingredients:

4 c  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 tb Snipped parsley
1 ts Worcestershire sauce
......
2 tb Dry sherry
2 tb Water
1    Envelope unflavored gelatin
1/2 c  Whipping cream (optional)
1/4 ts Curry powder (optional)

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 and Stews Cookbook copyright
1978 by Meredith Corporation, Des Moines, Iowa