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Consomme Colbert

A consommé with bean puree, poached eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and beans are a kitchen classic. They rank in the top 32% of all ingredient pairs, and cooks put them together in 2,030 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Consomme Colbert

Ingredients

Directions

Prepare the beans

  1. Soak the haricot beans for 12 hours.

  2. Boil the beans in salted water until soft.

  3. Strain the beans and pound them in a mortar.

  4. Pass the bean puree through a fine wire sieve.

Serve

  1. Stir the bean puree into 2 quarts of Consomme and serve hot.

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. Egg + beanstop 32% of all pairs
    Smell alikemoderate
    Cooked together2,030 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Haricot beans
Once pureed, the starch thickens the consomme and gives it a fuller body.
Consomme
Forms the clear savoury liquid base and carries the flavour of the dish.

The step that matters

Pass the bean puree through a fine wire sieve. Sieving removes skins and fibres left after pounding. Without this step the puree stays grainy and cloudy, and it will not blend smoothly into the clear consomme.

“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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