Broths, Consommes, or Clear Soups
Ingredients
Directions
Make the broth
Place the fresh meat in a large pot and cover with water.
Bring to a boil, then reduce heat and simmer.
Skim off any fat that rises to the surface.
Finish and serve
Season the broth to taste with salt and other seasonings.
If making consommé, add veal and fowl for additional flavor and gelatinous substance.
Strain the broth to remove solids before serving.
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
- Fresh meat
- Provides the main flavor and body of the broth as it simmers in water.
- Veal and fowl
- Add flavor and gelatin for a richer body when making consommé.
The step that matters
Skim off the fat. Fat that rises to the surface during simmering can make the broth greasy and cloudy. Removing it as it forms keeps the broth clear and clean-tasting.
“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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