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Published 2014
Little fragments of this or that may be introduced into a consommé at some stage in its production, or just when serving, and the nature of these is, in classical French cookery, reflected in the name given to the consommé. Garrett (c.1895) gives nearly three dozen different recipes, but sensibly distances himself from any taxonomical discussion:
Several futile attempts have been made by gastronomers to classify Consommés, as they have also tried in vain to draw distinctions between broths, soups, Consommés, potages and bouillons; but as the receipts for what would be intermediaries of these classifications outnumber the classified soups themselves, it will not be advisable in this work to introduce such a useless arrangement.