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Celery Consommé

A clear consommé made from chicken, veal, bacon, and vegetables, finished with celery.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Celery Consommé

Ingredients

Directions

Make the broth

  1. Blanch the chicken feet and place them in a soup kettle with the necks, gizzards, livers, and tips of wings.

  2. Add the veal, bacon, and cold water.

  3. Bring slowly to a boil and let simmer for 2 hours.

  4. Add the carrot, onion, turnip, peppercorns, cloves, and salt.

  5. Bring to a boil again and let simmer for 4 hours.

  6. Strain the mixture.

  7. Cool it.

  8. Remove the fat.

  9. Clear the broth.

Add the celery

  1. Cook the celery in a small quantity of stock until soft.

  2. Drain the celery.

  3. Add the celery to the hot consommé.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Liver + vealtop 3% of all pairs
    Smell alikestrong
    Cooked together392 recipes

    Shared aroma: enoic acid (butter, cheesy).

  5. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Chicken feet
Release gelatin and body, giving the finished consommé a richer mouthfeel.
Veal knuckle
Contributes gelatin and savory depth to the long-simmered broth.
Celery
Adds its own aroma and a mild vegetable flavor to the clear broth.
Onion
Adds sweetness and aromatic depth as it simmers into the stock.

The step that matters

Bring slowly to a boil and simmer gently. Boiling vigorously breaks up fat and proteins into the liquid, making the broth cloudy. A slow start and gentle simmer keep it clear and easier to clarify.

Swap the clove

How well each one fits the dish's main ingredients (chicken, liver, veal, carrot, onion, turnip, celery):

  1. Parsleyfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against chicken, liver, veal, carrot, onion, turnip, celery. 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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