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Garnished Consommés

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

By Alma Lach

Published 1974

  • About
In classical French cooking, the name of the consommé tells what garnish you may expect to find in the consommé. Here are many variations on the consommé theme:
  • Brunoise. Add small cubes of cooked vegetables.
  • aux Cheveux d’Anges. Add fine vermicelli noodles or Egg Threads.
  • Carmen. Add sautéed, peeled tomato cubes and cooked rice.
  • Chevreuse. Add Chicken Quenelles and juliennes of truffles.
  • Demid off. With a small fluted melon-baller, cut out pearls of cooked carrots and turnips and add to consommé.
  • Julienne. Add julienne-cut vegetables that have been cooked in stock.
  • aux Profiteroles. Add miniature Profiteroles.
  • aux Quenelles. Add Veal Quenelles; Liver Quenelles; or Quenelles d’Oeuf Dur.
  • à la Royale. Add pieces of Royale.
  • Rossini. Add Profiteroles stuffed with Truffled Chicken-Liver Pâté.
  • de Madère, Marsala, or Porto. Add 2 tablespoons of the selected wine to each consommé cup.
  • aux Truffes. Add juliennes of truffles to consommé flavored with 2 tablespoons of Madeira, Marsala, or Port.

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