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Consomme's

post #1 of 12
Thread Starter 

Do the schools still teach consomme making? and if so, name 5 kinds or garnishes.

Don't look at book now.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #2 of 12

I can think of alot but the standard ones I use here are : royale, brunoise, julienne, quenelles

 

Maybe not everyone's favorite but its my favorite : jellied madrilène consomme- with a lemon garnish. This consomme has the nicest mouth feel for a cold consomme.

Jelly that moves not hard like jello.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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post #3 of 12
Thread Starter 

Good job Petals!  add Printenierre, Royal, Celestine, Du Barry there are many more but I forgot them   EDB

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 12

 Yes, those are good ones. Another consomme I make is Colbert, you must know that one ?

 

Petals

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 12
Thread Starter 

At least 40 years since I have made that. If memory serves me right, Sauteed veges, poached eggs, chervil???

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 12

Yes.

 

I have never been at a place that loves consomme as they do here. Hot/cold/tepid/served every which way you can think of.

 

Here is a garnish that will make you laugh; diablotins.

 

The name sounds outrageous but in effect its only a crouton.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #7 of 12
Thread Starter 

I have seen believe it or not bottled consomme concentratet? They left me a sample , maybe its good for soaking soiled pots in, but not to serve upper crust people.  No thank you I;ll stick with old way in my old consomme pot with a spout.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #8 of 12

Celestine is the one I liked best and I think this is because I grew up with it and hope you make the the crepes with lots of chopped chives just like my mother did.licklips.gif

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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post #9 of 12

Wow you guys are good. I have read about consommes in my books, never ever made one, not even tasted one, let alone remember a single name. frown.gif

post #10 of 12

I thought Diablotin was  croutons spreard with parmesan and egg, accented with Cayenne (hence the Diablo,or devil) baked, and cut into lozenge form.

 

Madrilene is another,, julienne of tomato (seeded and peeled,or course)

 

Profiterole is another--tiny balls of choux paste.  I'll never forget the time I spent half an hour piping those suckers out, and the Chef takes the sheet pan and bangs it into the convection oven.  The sight of a sheet of prachment paper smeared up against the oven walls was heartbreaking... 

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #11 of 12

It certainly is Foodpump, but when you hear the name "Diablotin"...well it is, a jazzed up crouton.

 

The consomme has tomato in it to give it that nice color, 'une tomate concassee'.

Also  a hint of sherry.

 

Do they teach this in school still ? I realize that consomme soup is not the popular soup/broth it once was. Today everyone is looking for the meal in a bowl.

 

But I think the consomme was started just to open the appetite.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #12 of 12
Thread Starter 

I also believe the overall prep time has a lot to do with it.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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