Consommé

Consommé (French past participle of consommer — “finished, accomplished”) is a refined first course of classical French cuisine: an extraordinarily clear, crystal-pure yet deep, concentrated-flavoured broth. Its clarity is a symbol of the cook's mastery.

The secret of consommé lies in the double work on the broth: first it is cooked long and carefully for a rich flavour, and then it is clarified with a “raft” of whipped egg whites and lean mince, which gather up all the cloudiness. The result is an absolutely clear liquid with a concentrated aroma. Consommé is served hot, often with a minimal, elegantly cut garnish (thin vegetables, profiteroles, ravioli), so as not to disturb its purity. This dish is a kind of “exam” for the cook and an indispensable element of a refined gastronomic menu, embodying the very essence of the classical French culinary school.