| 1 | If using homemade beef broth, be sure that you clarify the broth before preparing this recipe. |
| 2 | In saucepan combine beef broth, onion, green pepper, parsley, and worcestershire sauce. |
| 3 | Bring to boiling. |
| 4 | Reduce heat; simmer uncovered, for 15 minutes to reduce liquid slightly (it should measure 3 to 3 ?cups). |
| 5 | Strain mixture, discarding vegetables. |
| 6 | Return the strained broth to saucepan. |
| 7 | In small bowl combine sherry and water; sprinkle gelatin over liquid and let stand to soften gelatin. |
| 8 | Stir gelatin mixture into broth; heat and stir till gelatin dissolves. |
| 9 | Pour into large bowl. |
| 10 | Chill till set. |
| 11 | Before serving, whip cream and curry powder just to stiff peaks. |
| 12 | Break up consomme with a fork; spoon into serving dishes. |
| 13 | Top each serving with a dollop of the whipped cream. |
| 14 | Makes 4 to 6 servings. |
| 15 | Recipe |
