Consommé soup broth - 4 cooking recipes

In classical French cuisine, a broth with the beautiful name Consommé has been prepared since the eighteenth century. The history of its origin is quite remarkable. The French government organized a competition for the best dish with a long shelf life. They were supposed to provide for an army that was on long and long campaigns of conquest. As a result, first place was taken by a certain nameless chef from Paris, who presented an unusual chicken broth to the jury. The dish could last for a very long time and remain fresh and tasty. It had several features: a lot of salt and many hours of cooking.

That is, the original consommé recipe included chicken. Later they began to cook it with other meats, beef, veal. Today they also cook with pork, the meat of other birds, vegetables and even fruits. Plus, they are served not just like that, but in the company of a delicious pie.

The main condition of consommé is its amazing transparency. Cloudy broth cannot have such a name. Lighten it with raw egg whites. To do this, beat the protein with a fork, add it to the boiling liquid and wait until it cooks and floats to the surface. Then the consommé is filtered, getting rid of the unnecessary product.

In addition, any consommé, regardless of its composition, always consists of a minimum of products. This is a liquid dish with rare ingredients floating in it. Or without them at all.

For example, you can cook consommé:

It is not always possible to get enough of this dish. It is either served before the main second course or used to fill gaps between meals. Consomme is also recommended during illness or recovery, when a weakened body does not feel hungry, but it is necessary to maintain strength.