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#1
02-18-2000, 07:16 PM
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 Consumme I have sort of a silly question for everyone. Do you know where I could get any info on chicken consumme? I have to do some research on the topic and don't really know where to begin. I have read the "New Chef" by CIA, and Escoffier's book but those really don't tell the "why" of making a consumme. Any books or websites or the like would be a great help.      |
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#3
02-18-2000, 10:27 PM
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 Read the Larousse. |
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#5
02-19-2000, 04:55 PM
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| Try Madeleine Kamman's " The New Making Of A Cook " page 230 |
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#7
02-21-2000, 11:35 AM
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 Thanks to everyone for your replies. They are most helpful and can offer a new dimension for the demo that I have to do. Thanks again to everyone. |
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