Jellied Consommés

A consommé made in the classic manner, using plenty of bones and with a pig’s foot added for body, sets up into a light gel when chilled. A cold soup prepared in this manner is called a jellied consommé. Today, most recipes call for commercial gelatin instead of the pig’s foot. Jellied consommés are often flavored with fortified wines such as dry sherry and Madeira. They are usually served in glass or crystal cups to show off their color and clarity.