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Consomme JulieuBe

A clear consommé made with turnips, carrot, onion, celery, and stock, seasoned with salt, cayenne, and optional burnt sugar caramel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Consomme JulieuBe

Ingredients

Directions

Clarify the stock

  1. Make the soup stock clear by letting it settle in a jar or pail after the first straining, removing the fat, and pouring it through a napkin set in a colander or jelly bag.

Make the consommé

  1. Cut the vegetables into very thin slices, then into shreds about 1-2 inches long and as thin as straws.

  2. In a saucepan, melt the butter and sugar, then add the vegetables and simmer with the lid on until they begin to brown on the bottom.

  3. Pour in the stock and boil for about 30 minutes, skimming while boiling.

  4. Season with salt and cayenne.

  5. If the consommé is not a light brown color, add burnt sugar caramel.

  6. For added body, mix starch with broth and stir in.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

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

What each ingredient does

Soup stock
Forms the liquid base that the clarified broth and flavour come from.
Butter
Fat that softens and browns the vegetables, adding richness and aroma.
Carrot
Browns in the butter and sugar, adding sweetness and colour to the broth.
Onion
Browns in the butter and sugar, adding savoury depth and colour to the broth.
Starch
Thickens the broth slightly, giving it more body.

The step that matters

Clarifying the stock. Stock must be settled, degreased and strained through a cloth so that no particles or fat remain. Any leftover solids or fat will cloud the consommé and prevent a clear, glossy result.

Swap the onion

How well each one fits the dish's main ingredients (turnip, carrot, celery, butter, egg, sugar):

  1. Leekfits better
  2. Parsnipfits better
  3. Beetrootfits better
  4. Onionthe original

Fit is the average pairing score against turnip, carrot, celery, butter, egg, sugar. 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.

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