Consomme Frappe

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Iced clear soup Iced consommé may be made from either beef or chicken stock, in either case veal bones added to the stock will give a better jellied result. To serve it iced, the stock is cleared in the usual way and must be most carefully seasoned; it is then allowed to cool, sherry is added and finally it should be put in a refrigerator or packed into a colander with ice for 1–2 hr, before serving. It should be a soft jelly.