Consommé is a clear soup, broth or stock with concentrated flavour. The base may be a clear stock of beef, game or poultry. It is often mixed with egg whites for clarification before serving. The colour of the consommé can be changed by including beetroot or tomatoes and the garnishes are many and various, either vegetables finely chopped one way or another or small pieces of pasta orherbs, all of which should enhance the clarity of the soup.
A rich game consommé strongly flavoured with roasted quails, the bones of which are added to the clarification. It is served cold in jelly form.
Consommé garnished with half moons of carrot, turnip and royale, profiteroles and the yolk of one poached egg per person.
Chicken consommé with peas, tiny shaped balls of carrots and cubes of egg custard royale with chestnut purée.
A consommé of veal and chicken, flavoured with bay, thyme and dill, poured over asparagus tips and garnished with soured cream (US: cultured sour cream).
Game consommé garnished with dice of game birds such as partridge and pheasant, mushrooms and stuffed olives with a touch of sherry.
