ConsommÃ© is a clear soup cooked from broth (pot-au-feu) and mincemeat since the 16th century. Â This sensitive clarification process can take several hours (8 hours of pot-au-feu & 1 hours of simmering mincemeat). Because of its potent savory flavor and crystal-clear finish, chefs often consider a good consommÃ© to be the Rolls Royce of broths and nowaday, it only appear in menu of restaurant especially, also quite expensive.
In traditional recipe, prepare mixture egg white, onion, celery and beef mincemeat
Bring this mixture into broth stockpot (broth is cooked from pot-au-feu in 8 hours) and simmer them together in 1 hours (donâ€™t make boil water)
Egg white will be coagulated to create a “raft” of solids which are then removed to clarify the liquid.
Remove from heat and clarify this mixture once again, the last, itâ€™s â€œconsommÃ©â€ â€“ crystal-clear
Â Delicious cuisine with ConsommÃ©
Beef consomme with cut julienne at Michelin Restaurant
A set of Chicken consomme and baguette
Consomme seasonned onion, tomatos, taragon and basil
Chicken consomme and pasta
Cold consomme cut as noodles
Â Marrow bones release gelatin into the broth, cold consomme like gelatin, served in summer