French Culinary Institute

Clear Soups

Potages Clairs

Appears in
The Fundamental Techniques of Classic Cuisine
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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Classification Ingredients Example
Beef consommé Beef meat and bones, carrots, onions, leeks, celery, garlic, bouquet garni, tomatoes, egg whites, seasoning Consommé brunoise or madrilène
Chicken consommé Same as above but chicken meat and bones replace beef Ambassadeur

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