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What Is Consomme?

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Ingredients

Clarifying Stock ingredients for 500ml of stock
100g lean flavouring protein ingredient (chicken, beef, lamb, pork, seafood)
500ml Master Stock (stock should be made from complimentary ingredients for the resulting consommé)
½ carrot
1 stalk celery
1 onions
1 bay leaf
3 black peppercorns
30ml sherry (optional)

Method

Chop all the vegetables roughly.
Mince or chop the meat finely.
Soak the meat in stock for a minimum of 30 minutes.
Add vegetables, peppercorns, bay leaf, simmer for 1 hour then cool completely.
Strain the stock then clarify the stock.
The consommé may be strained a second time and carefully reheated.
If consommé remains cloudy then, using a little more egg white, bring about a further clarification.
Serve with garnishes below.

Variations

Garnishes

Vegetables – cut into assorted shapes
Pasta – alphabet or vermicelli (1 Tbsp per 500g of stock). Cook for five minutes in boiling salted water, strain, refresh and finish cooking in the consommé.
Sago and Tapioca – 1 Tbsp per 500g of stock. Boil until clear in a little consommé or water, strain and add to consommé.
Pastry – choux and puff – profiteroles and cheese straws Pancakes – julienned
Chiffonades – herbs and leafy vegetables (should be shredded finely after having removed the ribs

Classic Variations

Brunoise: vegetables cut into tiny dice.
Celestine: julienne of herb-flavoured pancakes.
Aux chevaux d’anges: very small vermicelli and parmesan cheese separately.
A la grande duchesse: julienne of chicken, tongue and asparagus heads.
Julienne: match-like shreds of assorted vegetables.
A la nipise: dice of tomatoes, French beans, potatoes and chervil shreds.
Paysanne: triangle of carrot, turnip, peas and chervil shreds.
Printanier: balls of carrot, turnip, peas and chervil shreds.
Profiteroles: small cheese-flavoured choux balls.
Queue de boeuf: julienne of carrots, turnips and oxtail.

Watch this video to learn basic facts about what a consomme is, how it is served and prepared.

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