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Consommé the Prince of fine soups

For many years I have seen  the craft of making this simple soup becoming a challenge to the chef when it should be a pleasurable experience. It’s simplicity and the wonderful options you have should make this soup a standard on any menu. When making Petite Marmites they should not be calrified the same way as Consommé in fact the clarification of a clear soup is the most important step.  We need to remember that a good refined stock  Fond de Cuisine be the basis of any consommé. In the rules I have laid down below the recipe it will always make a successful consommé of any type. The use of royale ( Savory custard cut into different shapes or infused with different purees or essences creats a completely different outcome. There over 1200 consommés   to choose frome I have listed the consommés I made as an apprentice so try these out thy all work fine.

There are also  special consommés for fine dining an again I refer to notes

Consommé a L”essence de Cailles                                                  Quail Consommé

Consommé a L”essence de celery                                                   Consommé flavored with celery

Consommé a L”essence fine herb                                                   Consommé flavored with fine herbs

Consommé a L”essence de Morilles                                                Consommé flavored with morels

Consommé a L”essence aux Piments doux                                  Consommé flavored with pimentos

Consommé a L”essence a la Portuguese                                       Consommé  flavored with tomatoes

Consommé a L”essence aux Vins                                                     Consommé  flavored with white wines

Consommé a L”essence de poisson                                                                Consommé  flavored with fish

Consommé a L”essence de Volaille                                                                Consomme flavored with chicken

Consommé a L”essence Double de Poisson                                                Double Fish Consommé

Consommé a L”essence d’ estragon                                                               Consommé Flavored with tarragon 

 

 

 

 

 

Clear soup (basic recipe)      Consommé

8 oz                 chopped or minced meat poultry or fish ( as needed for the main flavor of the soup)

                        Salt

1 oz                 tomato product

        2                      egg whites

1 qt                 cold, white or brown beef stocks

4 oz                 mixed vegetables (onion, carrot, celery, Leek )

I sachet                                                          bouquet garni

3-4 peppercorns

Method                                                                                                                                                                                              

  1. Thoroughly mix the beef, salt, egg white and ½ pt cold stock in a thick-bottomed pan.
  2. Peel, wash and finely chop the vegetables.
  3. Add to the beef with the remainder stock, the bouquet garni and the peppercorns.
  4. Place over a gentle heat and bring slowly to the boil stirring occasionally.
  5. Allow to boil rapidly for 5-10 sec. give a final stir.
  6. Lower the heat so that the consommé is simmering very gently.
  7. Cook for 1 ½ without stirring.
  8. Strain carefully through a double cheese cloth .
  9. Add poached tapioca or semolina and washed when required
  10. Remove all fat, using a coffee filter .
  11. Correct the seasoning and, which could be delicate amber.
  12. Degrease again, if necessary. Bring to the boil and serve.

 

        A consommé should be crystal clear. The clarification process is caused by albumen of the egg white and meat coagulating, rising to the top of the liquid and carrying other solid ingredients. The remaining liquid beneath the coagulated surface should be gently simmering.

Cloudiness is due to some or all of the following:

a)      Poor quality stock

b)      Greasy stock

c)       Unstrained stock

d)      Imperfect coagulation of the clearing agent

e)      Whisking after boiling point is reached, whereby the impurities mix with the liquid

f)       Not allowing the soup to settle before straining

g)      Lack of cleanliness of pan or cloth

 

Consommé are varied in many ways by altering the stock, e.g. chicken, chicken and beef, etc. Also by the addition of numerous garnishes. Certain consommé are also served cold and are popular in very hot weather for luncheon, dinner and supper.                                                                

  Classical Royal Garnish                                                                                                                       Royale

A royal is a savory egg custard used for the garnishing consommé; it should be firm but tender, the texture smooth, not porous. When cut, no moisture should be apparent actually the custard should shimmy when shaken ; when this happened it is a sign of overcooking.

  1. Whisk up 1 egg; season with salt and pepper and add the same amount of stock or milk.
  2. Pass through a fine strainer.
  3. Pour into a battered dariole mould.
  4. Stand the mould in a pan half full of water.
  5. Allow to cook gently in a moderate oven until set. Approx. 15-20 min.
  6. Remove when cooked, when quite cold turn out carefully.
  7. Trim the edges and cut into neat slices (1/2 in) thick, then into squares or diamonds.

The Royale garnishes and other garnishes.

The term royale defines poached savory custards for Royale garnishes garniture is defined as ingredients which will complement both presentation and service of the soup.

Always be careful when seasoning royales To much salt and pepper can inhibit the main ingredients flavor you are trying to perfect  This is the one soup that demands accuracy finally cut ingredients displayed  as garnishes and requires extremely good knife skills for the chef or cook perfect each soup. As a consommé demands a finely clarified broth the accuracy of the cutting of vegetables or Royale's is extremely important. Also consommés, are famed for being named after famous will events in history and historic dinner parties where they were served. For instance consommé julienne require such accuracy that it can spoil the soup if the dice is uneven. When I was an apprentice, julienne was defined as hair like strips. Brunoise was defined as a fine small dice of vegetables, even when we use meats and proteins and fish within the consommés they have specific dices which either makes the soup remarkable or poor.

                                                                                                                                                                 

Basic Royale  Using 3 ounces  of white bouillon beat 1 egg and  3 egg yolks. Blend well and pass through a fine sieve place the appropriate mould ( Dariole mould is a example) and poach in a bain marie until it is set

Game  Royale            Using 2 ounces of the selected game meat add 1 tbs of cold espagnole 2 oz of cream 1 whole egg and 2 egg yolks passed through a fine sieve and poached in a bain-marie until set.

Asparagus Royale Using 3 ounces of cooked asparagus add 1 ounce of béchamel and a little green coloring for spinach and 3 egg yolks. Blend well and pass through a fine sieve and poach until it is set

 Foie Gras Royale.  Pass 4 ounces of foie gras through a fine chemise add 1 ounce of béchamel add 1 egg and 3 egg yolks and poached  until it’s set

Chicken royale Pass 4 ounces of chicken  through a fine chemise add 1 ounce of béchamel  anmd 1 ounce of cream add 1 egg and 3 egg yolks and poached  until it’s set

Truffle royale  Pass 4 ounces of  truffle through a fine Sieve add 1 ounce of refined demi glace  add 1 egg and 3 egg yolks and poached  until it’s set

 Tomato royale Pass 4 ounces of tomato puree  through a fine chemise add 2 ounce of white stock add 1 egg and 3 egg yolks and poached  until it’s set

Seafood royale                 Pass 3 ounces of seafood or shellfish poached in butter  through a fine chemise add 1 ounce of béchamel  and 1 ounce of cream add 1 egg and 3 egg yolks nutmeg and poached  until it’s set

Pea Royale Using 3 ounces of cooked fresh peas add 1 ounce of béchamel and a little green coloring for spinach and 3 egg yolks. Blend well and pass through a fine sieve and poach until it is set

Spinach Royale Using 2 ounces of cooked well drained spinach add 1 ounce of béchamel and a little green coloring for spinach and 3 egg yolks. Blend well and pass through a fine sieve and poach until it is set

Lentil Royale Royale Using 3 ounces of cooked lentils  add 2 ounces of béchamel and a little green coloring for spinach and 3 egg yolks. Blend well and pass through a fine sieve and poach until it is set

      Leek Royale Using 3 ounces of cooked leeks add 1 ounce of béchamel and a little green coloring for spinach and 3 egg yolks. Blend well and pass through a fine sieve and poach until it is set

       Carrot Royale Using 3 ounces of cooked pureed carrots  add 1 ounce of béchamel  and 3 egg yolks. Blend well and pass through a fine sieve and poach until it is set

     Celery  Royale Using 3 ounces of cooked Celery add 1 ounce of béchamel and a little green coloring for spinach and 3 egg yolks. Blend well and pass through a fine sieve and poach until it is set

Clear soup royal                                                                                                        Consommé royale

  1. Prepare royal as above.
  2. When ready for service place the royale in the tureen, plate or bowl and carefully pour on the boiling consommé.

Consommé en garniture

 

Clear soup with vermicelli                                                                  Consommé d’Anges

Cook (1 oz) vermicelli in boiling salted water until tender. Refresh and wash well under slowly running water. Drain in a strainer and add to the consommé at the last moment before serving.

Clear soup with a julienne of chicken and chicken quenelles                     Consommé Alexandra

Basic consommé thickened with tapioca with garnish of  (2 oz) chicken cut in (1 in) long fine julienne which had been previously cooked in a little a clear stock, then refreshed to preserve the color. Poached 2 1 oz quenelles Thegarnish must be added to the consommé at the last moment before serving

 

Clear soup with foie gras quenelles, asparagus and truffle                         Consommé Albion

A consommé garnished with 1oz foie gras quenelles, 1 oz asparagus tips, and a fine julienne of truffle

and cocks combs

Clear soup with royale truffle and chicken                                                          Consommé Ambassadeurs

Chicken consommé served with a garnish of royale a small dice of truffle, mushrooms, and white chicken meat. For Consommé  Ambassadrice Add poached peas and julienne the chicken and mushrooms rather the dice it.

 

 

Clear soup with cabbage, green beans, and pasta                                            Consommé Belle Fermiere

Basic consommé with garnish of  (2 oz) fresh cabbage cut in (1 in) long fine julienne lozenges of green beans and small paste strips which has been previously cooked in a little salted water, then refreshed to preserve the color. The garnish must be added to the consommé at the last moment before serving

Clear soup with crayfish tails and chicken                                                            Consommé Belle Gabrielle

A consommé thickened with semolina served with rectangles of chicken mousseline and crayfish tails

Clear soup with Oxtail mushroom and fine herbs                                             Consommé Bergere

Oxtail Consommé thickened with tapioca served with minced mushrooms asparagus tips, Mousserons and shredded tarragon and chervil leaves,

Clear soup brunoise                                                                                                       Consommé brunoise

        Basic consommé with a garnish of  (2oz) carrot, turnip, and leek cut into (1/12 in) dice, cooked as for julienne. Add to the consommé at the last minute at the last minute before serving.

 Clear soup Celestine                                                                                             Consommé Célestine

        Basic consommé with the addition of fine 2 cm (1in) long julienne of pancake mixture, seasoned with salt and pepper and with chopped parsley, tarragon and chervil added. Add to the consommé at the last moment before serving

Clear soup with fish rondels and rice                                                             Consommé Carmelite

Fish Consommé thickened with arrowroot servedwith roundels of fish forcemeat and cooked rice

Clear soup with, capsicums, tomato concassse and herbs                     Consommé Carmen

Consommé clarified with tomato puree, and mild capsicums garnished with lozenges’ of tomato, julienne of capsicum, poached rice and chopped chervil

Clear soup with pheasant and lentil puree and royale garnish           Consommé Castellane

Game consommé served with a royale made of pheasant, lentil puree and eggs, served with a julienne of pheasant.

Clear soup hunter style                                                                                        Consommé chasseur

Game consommé garnished with either a with a julienne of mushrooms quenelles of game or profiteroles stuffed with game farce and served separately to the guest

 

Clear soup with poached quail eggs and diced  vegetables                  Consommé Colbert

Garnished with a small dice of root vegetables, peas noisette potatoes and served with poached quail egg.

Clear soup served with quail eggs vegetables and game meat           Consommé Columbine

Chicken consommé thickened with tapioca served with a bruniose of vegetables and poached quail egg.

Clear soup with carrots                                                                                         Consommé Crecy           

Chicken consommé served with a royle of carrot puree and served with a brunoise of carrot            

Clesr soup with truffle vegetables and quenelles                                    Consommé Demidoff

Chicken Consommé served with a Printainier of vegetables truffles and fine herbs and chervil shreads

Clear game soup with truffle                                                                             Consommé Diane

Served with julienne of game meat diced truffle and always served with a glass of Madeira wine

Clear soup with chicken, truffle, and crayfish butter                               Consommé Diplomate

Chicken consommé served thickened with tapioca served with roundels of chicken farce blended with crayfish butter and diced truffle.

 

Clear soup with cucumber                                                                                   Consommé Doria

Chicken Consomme served with a Printainier small Parisienne cuts of deseeded cucumber macaroni filled with tomato flavored chicken farce and served with cheese filled profiteroles

  Clear soup with sweetbreads asparagus and artichokes                      Consommé Douglas

Consomme served with roundels of sweetbreads, artichoke bottoms, and asparagus tips  

Clear soup with potatoes artichokes, and mushrooms                           Consommé Favorite

Chicken Consommé served with small Parisienne potatoes Julienne of artichoke bottoms and mushrooms, and chervil shreds.

Clear soup with vegetables,quenelles, and vegetables                         Consommé Floreal

Chicken consommé served with chicken quenneles with pistachio dust pays paysenne of vwegetables

 

Clear soup with poached eggs and chicken Quenelles                           Consomme Francillon

Chicken consommé serve with poached eggs and chicken quenelles

Clear soup with fish quenelles and morels                                                  Consommé George Sand

A lobster consommé served with fish quenelles blended with crayfish butter and cooked morels and served with carp soft roe served on roundels of toasted French Bread                            

Clear soup with Chicken  quenelle and Lambs tongue                            Consommé Grande Duchess     

A Chicken Consommé with chicken quenelles, julienne  of poache supreme of chicken and smoked lambs tongue and asparagus tips.                         

Clear soup with with quenelles of calf liver and chicken                       Consommé Hongroise  

A Chicken consommé with tomato and paprika and  served with roundels of chicken forcemeat quenelles of calf liver

Clear soup with with chicken and truffle                                                      Consommé Imperatrice

A Chicken consommé served with poached roundels of chicken force meat inserted with green beans sticks of truffle and carrots

Clear soup with custard and pasta                                   `                              Consommé Italienne

A tomato flavored consommé with a tomato royale and spinach royale  served with spaghetti and grated Parmesan cheese which is served separately.

 Clear soup with three flavored Quenelles                                                  Cconsommé Joinville

Chicken Consommé served with three flavored quenelles and colors of green red and white

Clear soup with thickened with tapioca lettuce                                        Consommé Jouvencel

A Chicken consommé thickened with tapioca and served with cigar shaped stuffed lettuce leaves which are poached in White wine and gratinated cheese croutons which are served separately

Clear soup julienne                                                                                                        Consommé julienne

Basic consommé with garnish of  (2 oz) carrot, turnip and leek cut in (1 in) long fine julienne which has been previously cooked in a little salted water, then refreshed to preserve the color. The garnish must be added to the consommé at the last moment before serving.

Clear soup with potatoes truffle and pimentos                                                 Consomme Lorette

A Chicken consommé flavored with pimentos, garnished and served separately with a julienne of truffle asparagus tips Lorette potatoes and finely chopped chervil

 

 

Clear soup with bean puree and vegetables                                                       Consomme Maria

A Chicken consommé thickened with tapioca served with a royal made with bean puree and eggs and garnished with a Printainier of vegetables.

Clear soup with tomato and chicken                                                                       Consomme Medicis

Chicken Consomme thickened with tapioca served with red and green royale and served with  a fine julienne of sorrel

Clear soup with ham, truffle and pasta                                                                  Consomme Milanese

Consomme serve with diced ham poached mushrooms, julienne of truffle and served with a fine small pasta cooed separately

Clear Game soup with pheasant and royale                                                        Consomme Metternich

Game consommé served with a royale of artichoke puree and a fine julienne of pheasant

 Clear soup with tomato and chicken                                                                      Consomme Mikado

A tomato flavored Chicken consommé serve with tomato concasse and a small dice of chicken

 

Clear soup with eggs peas carrots                                                                            Consomme Mimosa

(A)   A consommé served with finely grated egg yolks passes through a fine sieve

(B)   Served with a green pink and yellow royale made from hard egg yolks, peas and carrot purees

  Clear soup with trufle carrots, turnips, and profiteroles                             Consomme Monaco

A consommé served with a small Parisienne style truffle, carrots, turnips, and profiteroles      

Clear soup with stuffed pancakes                                                                            Consomme Monte- Carlo

A  Chicken Consomme served crepes stuffed with cooked small roundels of carrots turnips and truffle and served with a dry sherry

Clear soup with sturgeon or starlet                                                                         Consomme Muscovite

A fish consommé served with sturgeon, cucumber essence julienne of salted mushrooms and a dice of vesiga ( Spine Marrow) poached  in Cons

Clear soup with rice and lobster                                                                               Consomme Nelson

A fish Consomme served with poached rice and a bouchee of lobster Americane which is served separately

Clear soup with game and mushrooms                                                                  Consomme Nesselrode

A game Consomme served with a fumet of game hen a royale of chestnut puree and game hen cut into roundels and served with diced mushrooms

Clear soup with tomato and beans potatoes and chervil                               Consomme Nicoise

A Tomato flavored Consomme serve with a small dice of poached potatoes green beans tomatoes and a julienne of chervil

Clear soup with gherkins, and port wine                                                              Consomme Olga

A Consomme flavored with port wine and served with a julienne of gherkins leeks celery and carrots

Clear soup flavored with fumet of leeks                                                                               Consomme Parisienne

A Consommé flavored with leek essence garnished with a julienne of leeks and potatoes

Clear soup with profiteroles                                                                                      Consommé aux profiteroles

        Use (1/8 pt) choux paste, place in a piping bag with a (1/8 in) plain tube. Pipe out pea-sized pieces on a lightly greased baking sheet. Bake in a moderate oven approx. 5 min. Add to the consommé at the last moment or serve separately. (Do not add sugar to the choux paste.)

 

Clear soup with royal and chicken puree                                                              Consommé  Petite Mariee

Consommé garnished wir a royal made with chicken puree, almond milk and a julienne of chervil.

Clear soup with barley and chicken                                                                         Consommé Princess

A  lamb consommé  garnished with a fresh pea  puree  royael served with poached pearl barley and a julienne of  cooked   supreme of chicken

Clear soup with  quenelles of marrow                                                                   Consomme  a la Moelle

Veal Consommé serve with quenelles of poached beef marrow thickened with tapioca

Clear soup with artichokes and croutons served separately                         Consommé Rachael

Chicken Consommé served with a julienne of artichoke bottoms and croutons served seperately and topped with poached beef Marrow.

Clear soup with With foie gras                                                                                  consommé Rossini

Consommé  thickened with tapioca served with profiteroles stuffed with foie gras and flavored with truffle essence and chopped truffles.

Clear soup with Pheasant chestnut  and salami sauce                                                   Consommé Rothschild

A game consommé served with royale infused with chestnut and pheasant puree aand salami sauce and serve with a fine julienne of pheasant poached in  sauterne

Clear soup with bean shoots                                                                                                      Consommé Rubens

A tomato consommé served with poached bean shoots

Clear soup with  game and lentils                                                                            Consommé Saint Hubert

A game consommé served with white wine garnished with a rotal of game puree and lentils and served with a fine julienne of game meat

Clear soup with tomato and beef marrow                                                           Consommé Sarah Bernhardt chicken                                                      Consommé Trevise    

Chicken Consommé garnished with a julienne of chicken lambs tongue and truffle.

Clear soup with vegetables and herbs                                                                   Consommé Ver Pre

Chicken Consomme thickened with tapioca garnished with asparagus tips peas French beans a julienne of lettuce sorrel and chervil

 

Clear soup withPancakes and cheese                                                                     Consommé Viennoise

Veal Consomme with infused paprika garnished with fine cheese crepes cur into a julienne and gnocci seasoned with paprika

Cl Chicken clear soup with shredded eggs                                                                                           Consomme Xavier

Clear soup with peas chervil and chicken

A.;          Chicken consommé serve with shredded eggs

B.            Chicken Consommé served with a royale of chicken puree peas and chervil

 

 

Cold clear soups

Cold clear soup                                                                                         Consommé en tasse

        This is a basic consommé lightly jelled and served in cups. The basic ingredients should be strong enough to effect the jelling, failing this a little gelatine may be added.

Cold clear soup with tomato                                                              Consommé Madrilène

        This is a basic consommé, well-flavored with tomato and celery and served with a garnish of neatly cut 3mm (1/8 in) dice of tomatoes (peeled and seeds removed).

Cold Clear soup with brandy                                                                      Consomme aux Paillettes d’Or

A Strong flavored chicken with the addition of good brandy  approximately 2 ounces to every 2 pints and add a little gold leaf prior to service This consommé must be served extremely cold/

Clear soup with tomatoes                                                                           Consomme a la Portugaise

To 2 pints of double Chicken consommé add 8 ounces of freshly puree tomatoes( seeds and skins removed cook for 20 minutes and pass through a fine sieve and cheeseclot

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Comment by John Kinsella on May 5, 2011 at 2:09pm

I give this code to all my students.  My Chef gave me this on the first day I sterted my apprenticeship.  THis was the code all chefs and cooks abided by

Chef

A Cooks Code ofe Ethics

 

PASSION:         

             Show initiative and solves problem

          • Utilizes common sense

          •Is ENGAGED and MOTIVATED

          •Is determined to offer irreproachable service to our guests

          •Accepts change and is flexible

 

PERSONALITY:

          •Is naturally positive

          •Shows professionalism

          •Shows loyalty

          •Shows dedication

          •Shows generosity

 

RESPECT:

          •Takes responsibility for triumphs as well as mistakes.

          •Learns and incorporates supplied information into their daily performance.

          •Respects and cultures, values, and customs of students and instructors.

          •Adopts the attitude, comportment, and presentation of The MCI.

          •Answer “Yes Chef” when an order is called or a directive is given by a superior.

 

TEAMWORK:

          •Never leaves a station in a state that they would not want to enter into.

          •Transmits knowledge, competency, technique, guidance, and support to develop            

                 less experienced students or new teammates. 

                •Recognizes that the success of the team is more important than the success of

            the individual.

          •Support the vision and the mission of your coop employer and the MCI.

          •Adopt a sense of personal responsibility for the financial success of the MCI by  

           not wasting or abusing products or serving subpar products to our guests.

         

INNOVATION:

          •Shows curiosity, ask questions when not sure, and records information given to                                             

           them.

          •Offers creative solutions to problems instead of complaining.

          •Is open to new information, techniques, and experience related to furthering the  

           knowledge and ability of the staff.

          •Continuously willing to move forward while always respecting the traditions and

           customs of the Midwest Culinary Institute.

 •Encourages the evolution of our institute and views changes as an opportunity

            To improve. 

Comment by John Kinsella on May 5, 2011 at 2:01pm

Classical 13 piece cuts for Sauteed Chicken

 

Comment by John Kinsella on May 5, 2011 at 1:58pm

I was challanged at a competition about the simple dish of Goujons Again I find it interestiong of those who try to practice Classical cooking are ill informed

Chef

 

 

Goujons

 

As usual I’m right and the book (Bible) speaks for its self.

Page 227

Cut into diagonal strips dipped in milk and seasoned flour deep fried until golden brown and served as a garnish

For lunch served in a papered basket with fried parsley and wedges of lemon.

Page 230

Sole Murat

Cut into strips and cooked Meuniere style Laid on Sautéed Artichoke bottoms and diced potatoes.  Topped with Thick slices of deep fried tomatoes and finished with lemon segments, and topped with browned butter ( Beurre Noisette) and served at once

Page 127

Goujons of sole ala Russe

Poached and served in a jellied mayonnaise and served as a canapé

Page 227

Goujons de sole ala Manchon

Cooked in flour egg wash and bread crumbs

Definition always serve brown and crisp as a garnish or a lunch portion.  (Today’s fish fingers) 

 

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