Consomme, with Semoule
Ingredients
Directions
In a saucepan, bring 4 quarts of Consomme to a boil.
Slowly add ½ pound of Semoule while stirring to prevent lumps.
Let it boil slowly for 20 minutes.
Season to taste, then skim and 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 it cooks, giving it a light, slightly body-filled texture.
- Consommé
- Forms the liquid base that the semoule cooks into and carries the dish's flavour.
The step that matters
Slowly add the semoule while stirring. Semolina clumps when it hits hot liquid all at once, because the outer grains swell and seal before the inside hydrates. Adding it slowly while stirring disperses the grains so they hydrate evenly and the dish stays smooth.
“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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