Comment on Method

I’m not at all sure that the famous consommé isn’t on the way out—that is, when it is prepared at home. Yards of bones, a three-gallon pot, and at least twelve hours of pot watching don’t make much sense. In this recipe I have tried to produce a seasoned liquid capable of being used as a soup, stock, or sauce base. You could call it a last-ditch stand by the “do-it-y