Skip to main content
Main

Consomme D LA Poulaillere

A clear soup made from poultry giblets, stock, onions, marsala, and herbs, served hot with shredded vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
Jump to recipe ↓

Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Consomme D LA Poulaillere

Ingredients

Directions

Prepare

  1. Prepare 3½ pints of stock.

  2. Clean and chop the giblets into small pieces.

Make the consommé

  1. In a stewpan, melt the butter and fry the giblets and onion over low heat until golden.

  2. Add the marsala and beef broth, reducing to a glaze.

  3. Add the bouquet garni, garlic, and peppercorns.

  4. Season with salt if needed.

  5. Simmer for 2 hours to extract flavors.

  6. Strain the soup into a bowl.

  7. Let it cool.

  8. Skim off the grease.

  9. Clarify the soup with beef as needed.

  10. Skim off the fat.

Serve

  1. Heat the soup.

  2. Mix butter and flour after straining.

  3. Serve hot, garnished with finely shredded vegetables.

  4. Serve with fried bread.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Giblets
Browned in butter and simmered to build the rich, savoury flavour of the broth.
Marsala
Adds acidity and aromatic depth as it reduces into the broth.
Beef broth
Adds savoury body and depth to the consommé.
Onion
Softened and browned to add sweetness and aroma to the base.
Butter
Carries the aromatics during frying and adds richness.

The step that matters

Clarify the soup with beef as needed. Skimming fat and clarifying with beef helps lift the solids and proteins that would otherwise leave the consommé cloudy. Careful skimming and gentle simmering keep it clear.

Swap the clove

How well each one fits the dish's main ingredients (butter, onion, beef, garlic, flour, bread):

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

Fit is the average pairing score against butter, onion, beef, garlic, flour, bread. 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.

You might also like

Brown BreadBrown Bread461 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipes