Consomme, with Semoule
Ingredients
Directions
In a saucepan, bring 4 quarts of consommé to a boil.
Slowly add ½ pound of semoule while stirring to prevent lumps.
Let it boil slowly for 20 minutes.
Season to taste and skim.
Serve.
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
What each ingredient does
- Semoule
- Thickens the consommé as its starch swells during simmering, giving body to the broth.
The step that matters
Adding the semoule slowly while stirring. Semolina dropped in quickly clumps before its starch can disperse evenly, leaving lumps. Sprinkling it in gradually while stirring lets each grain hydrate and swell smoothly in the hot liquid.
“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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