soup kitchen recipe:

consommé derivatives

petite marmite

• This is a double strength consommé garnished with neat pieces of chicken winglet, diced beef, turned carrots and turnips, squares of cabbage, leek and celery. It should be accompanied with thin slices of French bread, parmesan cheese and poached beef marrow.
• Petite marmite derives its name from the earthenware or porcelain pots it was originally cooked and served in

consommé en tasse

Consommé is also excellent served chilled on a hot day. Basic consommé, lightly jellied and served in cups. The basic ingredients should be strong enough to effect the gelling process, failing this a little gelatine may be added.

consommé brunoise

Basic consommé garnished with blanched brunoise of vegetables

consommé Carmelite

Fish consommé thickened with arrowroot, garnished with fish quenelles and boiled rice

consommé Celestine

Basic consommé garnished with julienne of savoury crepes

consommé julienne

Basic consommé garnished with blanched julienne of vegetables

consommé Madrilène

Basic consommé well flavoured with tomato and celery, garnished with a macedoine of tomato flesh

consommé aux paillettes d'or

Basic consommé garnished with flakes of gold leaf

consommé Royale

Basic consommé garnished with savoury egg custard (equal quantities of egg and milk, cream or stock, seasoned and baked in a bain marie)

consommé with egg

Basic consommé with a whole raw egg yolk placed into bowl (this will 'cook' in the consommé)

consommé Xavier

Basic consommé garnished with shredded flat omelet

production

1. Allow for up to50% reduction during cooking (1 lt of stock will likely yield only 500ml of finished consommé, less if further reduction is required), careful portion control and pre-measuring therefore is essential.
2. Use only good quality stock, that is grease free and has been well strained. Reduce if required prior to cooking to insure a good strength stock
3. Ensure all utensils, pots etc used are free from grease

place all utensils in the pot, fill with water and boil for 3 minutes if required and allow to drip dry or use paper towels

1. Ensure the egg whites have no traces of egg yolk in them and break the egg whites up with a fork before using
2. Except for the initial mixing of meat and mirepoix with some cold stock, use hot stock elsewhere; this will speed up the clarification process and there is little risk of the egg white and blood settling to the bottom of the pot. This would spoil the flavour and clarification
3. Once placed on the heat source it must be continually stirred back to the boil, ensuring that the meat etc does not stick to the base of the pan
4. As the consommé comes to the boil, the impurities will rise to the surface. These must be skimmed off at regular intervals to prevent them from going back into the soup and clouding it.
5. After it comes to the boil never whisk or stir it (do not leave the spoon sitting on the pan!)
6. A 'raft' of cooked meat and mirepoix will rise and form on the surface; gently poking holes in the raft with a clean steel or rounded wooden spoon/spatula handle will allow the simmering consommé to seep through and the meat to thoroughly cook. If not done the final consommé is likely to appear to have 'snowflakes' through it, this is uncooked meat protein and cannot be strained out
7. Consommé should be a light amber in colour and crystal clear, with a delicate but distinct flavour
8. Reduce the final, strained consommé as required to achieve the strength and flavour desired
9. Removing any floating fat on the final consommé is best achieved by chilling the consommé and removing the oil when it congeals back into a solid
10. As the consommé has no thickness or density it tends to cool very quickly at service, to prevent cold/warm consommé being served:

		Ensure all soup plates, bowls, under-plates etc used for service are hot
		Ensure the consommé has just come off the boil before serving
		For a quick and easy service; ladle the consommé into a measuring jug and pour into the soup plates etc from the jug

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