Consomme - Defined, Ingredients and Recipes
Consomme is the past participle of the French verb Consommér, meaning to finish, and is a clear soup reduced by long slow cooking until it is rich and concentrated.
Consommé is a soup with stock that has, for their basis, beef, veal, mutton, fish, poultry, or game, separately or in combination. Consommé is usually made from two or three kinds of meat (beef, veal, and fowl being employed), highly seasoned with vegetables, spices, and sweet herbs and is always served clear.
Consommé is a name applied in cookery to a strong clarified soup, the different consommés seen on bills of fare, called Consommé à la this and à la that, simply terrorizes the guests as well as the young cooks, and are merely significant of the different garnitures that are placed in the soup or plate before being served, or else the flavor of the principal meat of which the consommé was made. The ingredients for a good general every day consommé is given below.
Basic Consomme Ingredients and Directions
- 3 lbs. beef, poorer part of round
- 1 lb. marrow-bone
- 3 lbs. knuckle of veal
- 1 quart chicken stock
- Carrot, 1/3 cup each, cut in dice
- Turnip, 1/3 cup each, cut in dice
- Celery, 1/3 cup each, cut in dice
- 1/3 cup sliced onion
- 2 tablespoons butter
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 4 cloves
- 3 sprigs thyme
- 1 sprig marjoram
- 2 sprigs parsley
- ½ Bay leaf
- 3 quarts cold water
- Cut beef in one and one-half inch cubes, and brown one-half in some of the marrow from marrow-bone;
- Put remaining half in kettle with cold water,
- Add veal cut in pieces, browned meat, and bones.
- Let stand one-half hour.
- Heat slowly to boiling point, and let simmer three hours, removing scum as it forms on top of kettle.
- Add one quart chicken stock, and simmer two hours.
- Cook carrot, turnip, onion, and celery in butter five minutes; then add to soup, with remaining seasonings.
- Cook one and one-half hours, strain, cool quickly, remove fat, and clear.
Consomme Recipe for 200 Guests
To make five gallons of consommé (which quantity should serve 200 guests) take fifteen pounds of LEAN beef trimmings, six medium sized peeled carrots, same of onions, twelve leeks, two heads of celery, a bunch of parsley and a gallon of tomatoes all chopped fine, mix with them after chopping, one tablespoonful of whole peppers, twelve cloves, six bay leaves, eighteen beaten whites of eggs and their shells, a little salt, then add stirring all the time, eight gallons of good stock free from fat, COLD, or if hot, place a chunk of ice in the saucepan before pouring in the hot stock.
Next, place saucepan on the range, add three hens, (they can be used as salads after) fetch to a slow simmer and reduce to about five gallons in four hours, then strain through a consommé towel (double cheese cloth).
Recipes for Consomme
In the following numerous consommés there will be stated certain flavors such as " veal," "chicken," "game," "mutton," "vegetable," "fish," etc. When the recipe has this statement, it means that the stock besides containing the ingredients mentioned for making consommé should have an extra supply of the flavor called for, so that it will be distinct from the ordinary flavor of plain consommé.
Quite Simply, Consommé with Quenelles, Asparagus Tips, Turnips, Rice, Corn, Peas, Or Any Other Simple Thing, As Often Seen On Bills Of Fare, Is Simply A Plain Consommé Served With The Article Named.
Below is an exhaustive list of consommé recipes prepared by many international chefs aboard ocean liners and in fine dining establishments.