Consomme

Consomme is a clarified broth obtained by extended cooking of meat, poultry or fish, then purification by clarification using egg whites, ground meat and mirepoix vegetables. A perfectly clear consomme, without the slightest opacity, remains a frequent technical test in cooking competitions and hotel schools. Dense flavour, total transparency and limpid texture signal a high-level consomme. The consomme constitutes the base of many brown sauces and often figures as an amuse-bouche in three star tables (Source: Auguste Escoffier, Le Guide culinaire, 1903).