Although this soup is rather time-consuming to prepare, the final result is well worth the effort. Serve Wine Consomme garnished with parsley for a delicious, light first course.
1 ½ pints Bouillon, clarified
2 oz. gelatine, dissolved in
1 tablespoons hot water
8 fl. oz. red wine
2 teaspoon salt
2 teaspoon black pepper juice of 1 lemon
Pour the bouillon into a large mixing bowl. Stir in the dissolved gelatine, wine, salt, pepper and lemon juice. Place the bowl in the refrigerator and chill for 1 hour or until the consomme has set.
Remove the bowl from the refrigerator. Using a fork, break the consomme into small pieces. Spoon the consomme into 8 individual chilled serving bowls and serve at once. ?