Serve one up sometime and you’ll no doubt notice that it’s all but impossible to race through a consomme. Today’s taste for vibrant flavors that are low in fat has led to a rediscovery of this French classic. Once the steps are mastered, it can lead to infinite improvisation. The author starts with instructions for a flavorful, rich stock and how to transform it into clear soup using a clearmeat. Multiple recipes are included, as is a side article on accenting your consomme before, during, or after preparing it.