Consommé

From Wikipedia, the free encyclopedia
Jump to: navigation, search
The title of this article contains the character é. Where it is unavailable or not wanted, the name may be written as Consomme.
Oxtail consommé

In cooking, a consommé is a type of clear soup made from richly flavoured stock or bouillon. "Double" consommé is clarified[1] often through a fining process involving egg protein. It usually requires an advanced knowledge of cooking and past experience to create a high quality consommé. Consommé has maintained its place as one of the most highly regarded and appreciated soups in the world. gelatin desserts.

References[change | change source]

  1. Courtinne, Robert J; Lewis Esson Publishing (abridgers) (2003). Concise Larousse Gastronomique. London: Hamlyn Octopus Publishing Group. ISBN 0600608638.