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Jellied Consomme

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Recipe

 

Yield

1 batch

Prep

20 min

Cook

15 min

Ready

1 hrs
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 cups beef stock
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1 small onions
chopped
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½ medium green bell peppers
chopped
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1 tablespoon parsley leaves
snipped
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1 teaspoon worcestershire sauce
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2 tablespoons sherry
dry
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2 tablespoons water
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1 envelope gelatin, unflavored
unflavored
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½ cup whipped cream
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¼ teaspoon curry powder
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Ingredients

Amount Measure Ingredient Features
946 ml beef stock
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1 small onions
chopped
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0.5 medium green bell peppers
chopped
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15 ml parsley leaves
snipped
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5 ml worcestershire sauce
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3E+1 ml sherry
dry
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3E+1 ml water
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1 envelope gelatin, unflavored
unflavored
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118 ml whipped cream
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1.3 ml curry powder
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Directions

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 3½ 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 until gelatin dissolves.

Pour into large bowl. Chill until set.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 298g (10.5 oz)
Amount per Serving
Calories 7025% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 548mg 23%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 14g
Vitamin A 3% Vitamin C 24%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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