Consommée

Consommé is a clear, richly flavored stock or broth that has been clarified until transparent. The word comes from the French consommé, from consommer, to consume or finish, reflecting its status as a fully formed, refined liquid.

Preparation begins with a base stock, usually meat such as beef or veal, chicken or turkey, or a fish stock. The stock is gently heated with a raft of minced meat, vegetables, and egg whites. As it simmers, the raft coagulates and traps impurities; the clear liquid rises to the top. The raft is skimmed away and the stock is strained through a fine sieve or cloth. The final consommé can be reduced to intensify flavor. Variations may include tomato, herbs, or other aromatics.

Common variants include beef or veal consommé, chicken consommé, and fish consommé; there are vegetarian versions based on mushrooms or vegetables. A consommé double is clarified a second time for greater clarity and body. Consommé à la royale is a refined form often served with delicate garnishes such as quenelles, and sometimes truffles.

In classical French cuisine, consommé is typically served hot as a first course. It can also be served cold as a consommé glacé in some modern or regional preparations. The technique of clarifying stock with a raft dates to early French cooking and became a hallmark of refined stock preparation in the 18th–19th centuries.