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Consommé, Clear and Simple

Pure, intense flavor, with hardly a hint of fat

by Irving Smith

fromFine Cooking
Issue 09

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.

Photos: Sloan Howard & Mary Ellen Bartley

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