Garnishings for Consommés

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
Garnishings for consommé may be simple or elaborate.

Simple garnishes are vegetables, pastas, rice, and croutons. Vegetables should be cut as accurately and as uniformly as possible. Make pieces round, or cut into strips diagonally and then into diamonds, or

  • Brunoise—1/16 inch cubes
  • Chiffonade—Cut into shreds (leafy vegetables)
  • Julienne—Strips 2 inches long and about 1/16-inch square
  • Paysanne—¼-inch cubes
Vegetable garnishes are always cooked separately in a bit of consommé and then added to the hot consommé in the serving cup.