Use twice the quantity of beef in the basic recipe. Add 8 oz (250 g) leeks to the mirepoix.
Use chicken stock instead of beef or veal stock. Add to the clearmeat 8 oz (250 g) chicken trimmings (such as wing tips and necks) that have been chopped and browned in a hot oven. Omit tomato and add 1 fl oz (30 mL) lemon juice.
Cold Jellied Consommé
Unflavored gelatin must often be added to consommé to make jellied consommé. The amount needed depends on the strength of the stock and on the amount of jelling desired. Classically, a chilled consommé is only half jelled, more like a thick syrup. Some people, however, prefer a gelatin content high enough to solidify the consommé. In the following guidelines, use the lower quantity of gelatin for a partially jelled soup, the higher quantity for a fully jelled soup. Also, for tomatoed consommé (madrilène), increase the gelatin slightly because the acidity of the tomatoes weakens the gelatin.
1. If the stock is thin when cold, add 1-2 oz (30-60 g) gelatin per gallon (4 L).
2. If the stock is slightly jelled and syrupy when cold, add '/2-1 oz (15-30 g) gelatin per gallon (4 L).
3. If the stock is jelled when cold, no gelatin is needed. Add up to V2 oz (15 g) per gallon (4 L) if a firmer texture is desired.
Gelatin may be added to the clearmeat (in step 2 of the recipe). This is the best method because there is no danger of clouding the consommé. It may also be added to the finished consommé after softening it in cold water. See page 717 for instructions on the use of gelatin.
Increase the tomatoes in the basic recipe to 24 oz (750 g). Use beef, veal, or chicken stock. Serve hot or jellied.
Essence of Celery Consommé
Increase the celery in the basic recipe to 1 lb (500 g).
Consommé au Porto
Flavor the finished consommé with 6-8 fl oz (200-250 mL) port wine per gallon (4 L).
Consommé au Sherry
Flavor the finished consommé with 6-8 fl oz (200-250 mL) sherry wine per gallon (4 L).
For the following consommés, prepare and cook the garnish separately. At service time, add 1-2 tbsp (15-30 mL) of the garnish to each portion. See page 134 for description of cuts.
Onion or leek, carrot, celery, and turnip (optional), cut brunoise. Sweat lightly in butter and simmer in a little consommé until tender.
Onion or leek, carrot, and celery, cut julienne. Prepare like brunoise garnish.
Small dice of spring vegetables: carrot, turnip, celery, green beans. Prepare like brunoise garnish.
Thin slices of leeks, carrots, celery, turnip, and cabbage. Prepare like brunoise garnish.
Consommé with Pearl Tapioca
Cooked pearl tapioca.
Cooked broken vermicelli (very thin spaghetti).
Was this article helpful?
Knife Throwing Techniques of the Ninja. span stylecolor: 000000Do you want to learn the art of throwing knives? Ever wondered how it is done to perfection every time? Well here is your chance. This book contains well over 50 pages of detailed information and illustrations all about the art of knife throwing. This intriguing book focuses on the ninja's techniques and training. This is a must for all martial artists and anyone wanting to learn the knife throwing techniques of the ninja.span