Consommé
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Consommé ( () is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that traditionally uses egg whites to remove fat and sediment. A later technique for clarification employs gelatin filtration. Consommés are most commonly made from beef or veal, but chicken, fish and game variants are recognised in French cuisine. They may be served on their own – hot or chilled – or be used as the basis of many soups, sauces and stews.
Key facts
- Food.name
- Consommé
- Food.image
- Consomme de volaille.jpg
- Food.image_size
- 250px
- Food.caption
- Poultry consommé
- Food.country
- France
- Food.type
- Soup
- Food.main_ingredient
- Stock or bouillon, ground meat, mirepoix (carrots, celery, leek), tomatoes, egg whites
via Wikipedia infobox
Wikidata facts
- Image
- Bruehe-2.jpg
Show 2 more facts
- Commons category
- Consommé
- native label
- consommé
Sources (1)
via Wikidata · CC0
~5 min read
Article
5 sectionsContents
- Etymology and history
- Varieties
- References
- Sources
- See also
Consommé ( () is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that traditionally uses egg whites to remove fat and sediment. A later technique for clarification employs gelatin filtration. Consommés are most commonly made from beef or veal, but chicken, fish and game variants are recognised in French cuisine. They may be served on their own – hot or chilled – or be used as the basis of many soups, sauces and stews.
==Etymology and history==