Consommé

1965

Consommé is a clear soup cooked from broth (pot-au-feu) and mincemeat since the 16th century.  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 consommé to be the Rolls Royce of broths and nowaday, it only appear in menu of restaurant especially, also quite expensive.

 

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In traditional recipe, prepare mixture egg white, onion, celery and beef mincemeat

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Bring this mixture into broth stockpot (broth is cooked from pot-au-feu in 8 hours) and simmer them together in 1 hours (don’t make boil water)

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Egg white will be coagulated to create a “raft” of solids which are then removed to clarify the liquid.

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Remove from heat and clarify this mixture once again, the last, it’s “consommé” – crystal-clear

 Delicious cuisine with Consommé

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Beef consomme with cut julienne at Michelin Restaurant

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A set of Chicken consomme and baguette

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Consomme seasonned onion, tomatos, taragon and basil

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Chicken consomme and pasta

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Cold consomme cut as noodles

 Marrow bones release gelatin into the broth, cold consomme like gelatin, served in summer

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