The recipe
Ingredients
Directions
Heat the consommé in a pot until very hot.
Add the shredded tarragon leaves.
Serve immediately.
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
- Consommé
- Forms the clear, savory liquid base that carries the dish's flavor.
- Tarragon leaves
- Adds a fresh, aniseed-like aroma to the hot broth.
The step that matters
Adding the tarragon to very hot consommé. Heat releases the volatile aromatic compounds in tarragon, so adding it to very hot liquid gives aroma quickly. Holding it too long can dull its fresh flavor, so serving right away keeps it bright.
“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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