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Consomme De Volaille

A clear chicken consommé flavored with Madeira and julienne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Consomme De Volaille

Ingredients

Directions

Prepare the broth

  1. Pour the chicken broth into a bowl until bright and clear.

  2. Add the Madeira and dissolved julienne.

  3. For a richer flavor, pour the broth into a pan and add a tin of soup.

Heat and serve

  1. Bring to a slow boil, skimming off any impurities.

  2. Once nearly boiling, add another tablespoon of Madeira and serve.

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

What each ingredient does

Chicken broth
Provides the main liquid and savory flavor of the consommé.
Madeira
Adds aromatic, slightly sweet flavor to the broth.

The step that matters

Bring to a slow boil, skimming off any impurities. Vigorous boiling breaks up impurities and fat into the liquid, leaving it cloudy. Gentle heat and skimming keep the broth clear, which is the defining quality of a consommé.

“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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