Authentic Consommé Recipe France, Europe
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Introduction & history
Patience is the key element in making consommé — this clear soup can be cooked for up to 5 hours, and some observation is required to get the perfect result. The preparation starts with placing a piece of fresh meat, chicken, fish, or game into a large cooking pot filled with water or stock. Additionally, marrow bones can also be used for a richer taste. Various vegetables, such as onions, carrots, leeks, parsley, and garlic are added, along with egg whites whose role is to help gather all the impurities on the surface. After bringing all the ingredients to a boil, the consommé is slowly simmered for 2 to up to 5 hours, depending on if it is prepared with pre-made stock or just water. Stirring is forbidden during this process, but the surface should be skimmed every now and then. When the cooking is finished, the consommé is strained through a dense sieve or a cloth. The final result is a crystal-clear soup packed with flavors, which is usually served at the ... Read more
Cooking tips
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meat
Various kinds of meat can be used for consommé such as silverside and round of beef, leg of beef, shoulder, neck, ox-cheek — especially boned, rib of beef, and the top of sirloin, to name just a few. When it comes to poultry, wings, drumsticks, and breasts are the most common options. Chicken bones and marrow bones can also enhance the taste of consommé — chicken bones should be browned in an oven,... Read more -
vegetables
The common list of vegetables used for consommé includes carrots, celery, leek, parsley roots, onions, and garlic. The vegetables can be cooked whole or chopped into pieces. Fresh or slightly cooked vegetables cut into thin slices are a common garnishing. -
egg whites
The purpose of the egg whites is to help attract all the suspended solids to the surface, which results in a clearer consommé. Since egg whites have the ability to neutralize flavors, it is important to follow the amounts stated in a particular recipe. Otherwise, the consommé will turn out bland and tasteless. -
seasonings
Besides with salt and peppercorns, consommé can be seasoned with cloves, bay leaf, thyme and other herbs, which are added in with vegetables. -
stirring
The most important rule of consommé making is that it should not be stirred during simmering. Stirring will disturb the clarification and will result in a cloudy consommé. Impurities should be gently skimmed off the surface. -
straining
To get a perfectly clear consommé, remove the egg whites raft from the surface first. Then, strain the liquid through a dense strainer, or, even better yet, a muslin cloth. Avoid pouring consommé into a strainer. Instead, use a ladle, so you don’t disturb the impurities at the bottom.
Recipe variations
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Larousse Gastronommique's Basic Consommé
Ready in 5h 20minThis recipe, adapted from The New Larousse Gastronomique cookbook, describes how to make a basic consommé, also known as either simple white consommé, white bouillon, or grande marmite, which serves as a basis for all clear soups. The recipe will yield around 5 liters of consommé, and the remaining meat and vegetables can be used for other dishes.
Larousse Gastronomique's Clarified Consommé
PREP 10min
COOK 1h 50min
READY IN 2h
To get a perfectly clear consommé, this recipe suggests adding an egg white. The recipe was adapted from The New Larousse Gastronomique and uses a pre-made stock instead of water, which shortens the cooking process.
Ingredients
Clarified Consommé
750g (1 2/3 lbs) lean beef
1 large carrot
100g (3.5 oz) white parts of leeks
1 egg white
3 L (3 qt) simple stock
Preparation
Clarified Consommé
Remove the sinews and gristle from the beef and chop it into smaller pieces.
Dice the vegetables and put them into a saucepan with meat and egg white.
Pour in the stock and bring to a boil, mixing constantly.
Turn the heat to the lowest setting and simmer for 1 1/2 hours.
Remove the fat from the surface and strain the consommé.
Other Variations
-
Larousse Gastronommique's Basic Consommé
Ready in 5h 20minThis recipe, adapted from The New Larousse Gastronomique cookbook, describes how to make a basic consommé, also known as either simple white consommé, white bouillon, or grande marmite, which serves as a basis for all clear soups. The recipe will yield around 5 liters of consommé, and the remaining meat and vegetables can be used for other dishes.
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