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Soup

Kaiser Consommé

A clear beef consommé garnished with shaped pieces of baked veal and bread mixture.

From the Recipes Wiki (Fandom) · 20 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Kaiser Consommé

Ovenbetween 350-400 F
Timeapproximately 15 minutes

Ingredients

Directions

Make the broth

  1. Cube or mince the beef and add to 2 liters of cold water.

  2. Stir in the beef bones, root vegetables and the ½ onion.

  3. Bring to a boil and let simmer at least 1 ½ hours (should not exceed 2 hours).

  4. Let the soup cool and skim off the layer of fat.

  5. Add egg whites to 250 milliliters of cold water and stir well.

  6. Incorporate into soup while stirring constantly.

  7. Bring to a boil once again and let simmer until the soup is clear.

  8. Strain through a cheesecloth or kitchen towel and season if necessary.

Make the veal custard

  1. Mince the veal together with a roll that has been lightly soaked in milk.

  2. Combine with egg, egg yolks, spices and a shot of heavy cream and mix well.

  3. Grease a small pan with butter, sprinkle with bread crumbs and spread in the mixture to a thickness of 1 inch (about the width of a thumb).

  4. Preheat the oven to between 350-400 F and lightly bake approximately 15 minutes.

  5. Remove from pan as soon as the mixture has cooled and cut out in any desired shape, such as diamonds or stars.

Finish and serve

  1. Incorporate the cut shapes into the soup.

  2. Garnish with chopped parsley.

Nutrition, whole recipe (rough)

1179Calories
56 gProtein
48 gFat
128 gCarbs

Counts 13 of 17 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Carrot1 medium (61g)25
Nutmeg1 tsp ground (2.2g)12
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Root Vegetablesnot in our table0
Waternot in our table0
Soupnot in our table0
Vealnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef
Flavors the broth and, with the bones, gives the consommé its meaty body.
Egg whites
Bind to impurities as they set, clarifying the broth into a clear soup.
Veal
Forms a tender, sliceable mixture that holds its shape when baked.
Egg
Sets the veal mixture, giving it structure as it bakes.
Roll
Soaked in milk, it adds moisture and softness to the veal mixture.
Heavy cream
Adds richness and moisture to the veal mixture.

The step that matters

Incorporate the egg white mixture while stirring constantly. Egg whites must be dispersed evenly into the cold broth before heating; if they clump or the soup is not stirred, they set in lumps and the consommé stays cloudy.

Swap the onion

How well each one fits the dish's main ingredients (beef, parsley, carrot, celery, veal, milk, egg):

  1. Potatofits better
  2. Leekfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against beef, parsley, carrot, celery, veal, milk, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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