Beef Consommé

There’s nothing ordinary about good beef consommé, but Escoffier called it ordinaire because with few exceptions it was the base for other consommés, which were made by simmering game, mutton, duck, stewing hens, or lobster shells in the beef broth to give it a particular flavor.

To make a classic beef consommé you have first to make a good beef broth and then use it to make a second broth, using more beef. The idea is to develop strategies for using all the cooked meat and keeping