Topic · Clear Soups Mastery
Types of Consommé and Garnishes
There are many ways to garnish your Consommé. These are a few examples from hundreds of Consommé garnered from the book, “Le Repertoire de la Cuisine” written by Th. Gringoire and Louis Saulnier. The book is a reference book in French cuisine and is available in French and in English and is a must-have book.
| Consommé name | Description: |
| Chicken Consommé | Proceed as for ordinary Consommé, using white chicken stock to moisten the ground chicken clarification. |
| Game Consommé | Place 3 pounds of game carcasses in a saucepan and moisten with 2 gallons of General Stock. Add a bouquet garni, consisting of parsley roots, 1 sprig each of thyme and sweet basil, 2 bay leaves, 4 sage leaves, and 1 sprig of marjoram. Clarify with 2 pounds of lean beef. Note: Care should be taken that the skin of the game is discarded before cooking. |
| Royal Consommé | Beat together 3 yolks and 1 whole egg with 6 2/3 fl oz/ 200 ml of stock. Season with salt and nutmeg, strain, and fill into some small buttered timbale molds. Place in a saucepan with boiling water and cook in the oven from 12 to 15 minutes. When cold, cut in slices or in fancy shapes and serve in the Consommé. |
| Trianon Consommé | Add to the Consommé three kinds of royal custard – yellow, red, and green. |
| The Epicure’s Consommé | Serve the Consommé with a poached egg. |
| Consommé Brunoise | Garnish with cooked vegetables Brunoise. |
| Consommé Celestine | Consommé lightly thickened with tapioca and garnished with Julienne crepes with chopped truffles or fresh herbs. |
| Julienne Consommé | Consommé garnished with Julienne of carrots, leeks, turnips, celery, and cabbage, plus green peas and a Chiffonade of sorrel and chervil. |
| Consommé Olga | Consommé Julienne flavored with Port wine. |
| Consommé Printanier | Consommé garnished with balls of carrots, turnips, zucchinis, and peas. (“printanier” comes from “Printemps” which mean spring) |
| Consommé Chasseur | Game Consommé garnished with mushrooms Julienne, game Quenelles, or Profiterole stuffed with game purée. |
| Diplomate Consommé | Chicken Consommé lightly thickened with tapioca and garnished with Julienned truffles and slices of chicken forcemeat blended with crayfish butter. |
| Grimaldi Consommé | Consommé clarified with fresh tomato puree, garnished with diced Royale and celery Julienne. |
| Mikado Consommé | Chicken Consommé with tomato, garnished with diced tomato and chicken. |
