consommé

Consommé is a refined, clarified stock or broth that is served as a soup or used as a base for other dishes. It is typically made from beef, chicken, veal, or fish stock and distinguished by its crystal-clear appearance and concentrated flavor.

The preparation begins with a well-made stock, enriched with mirepoix (carrots, onions, celery), herbs, and sometimes tomatoes. A clarification mixture, or raft, is prepared from ground meat, egg whites, and additional chopped vegetables. The raft is gently folded into the hot stock and brought to a simmer; as it cooks, the raft traps impurities and coagulates, forming a solid layer that rises to the surface. The clear liquid is carefully strained through a fine cloth, leaving a bright, pale consommé.

There are several varieties, including beef or veal consommé, chicken or turkey consommé, and fish or seafood consommé, as well as vegetable versions. A double consommé uses more clarified stock or a more robust clarifying process to yield a particularly rich, intensely flavored liquid.

Consommé is traditionally served hot as a first course, sometimes with garnishes such as julienned vegetables, quenelles, or small timbales. It can also be served cold in the form of a consommé froid with similar garnishes.

Historically a hallmark of French haute cuisine, consommé dates to early modern cookery and was refined in the 19th and 20th centuries. The clarification technique, often attributed to chefs seeking a perfectly clear liquid, remains core to its preparation.

In modern kitchens, consommé remains a staple in fine dining and culinary education as a demonstration of stock quality and technique, though it is less common in everyday cooking. It is valued for its clarity, aroma, and concentrated flavor.