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)
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
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.
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
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 PortugaiseTo 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