In
cooking, a
consommé is a type of clear soup made from richly flavored
stock or
bouillon that has been clarified usually through a fining process involving egg protein.
A consommé is made by adding a mixture of ground meats or mousselin with Mirepoix, tomatoes, and egg whites into either bouillon or stock. This is then slowly brought to a simmer, and carefully kept there until the desired product is reached. The act of simmering brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes. Eventually, all the solids will form a 'raft' at the surface of the liquid, which is held together by the egg protein. The resulting concoction is then a clear liquid that has either a rich amber colour (for beef or veal consommé) or a very pale yellow colour (for poultry consommé). It is then carefully drawn from the pot and passed again through a filter to ensure its purity, and then is put through the lengthy process of skimming all visible fats from its surface. When meat is being prepared for consommé, as much fat as possible should be trimmed. Cartilage and tendons should be included because these contain gelatin, which enhances the flavor of the soup. If beef or veal is used, shin meat is ideal because it is very low in fat, very high in gristle, and undesirable for most other purposes. The meat is best if it is ground very fine into mousselin.
Consommés are usually served piping hot because they tend to cool down more quickly than other soups and form a gel when they do. They are most often served with garnishes which vary in complexity from a simple splash of sherry or egg yolk, to cut vegetables, to shaped savory custards called 'royales'. Consommés are ideal for whetting the appetite of the diner, especially in the traditional seven-course meal format, as they are very rich and tasty in flavour, but are neither filling nor heavy-feeling after consumption.
Consommés tend to be both expensive and difficult to make. A large amount of meat can yield a small amount of consommé. In some recipes, as much as a pound of meat can go into a single 8oz serving. The difficulty stems from the relatively complex clarification process involved in making it, which can often fail the impatient, careless, or inattentive cook.
