a type of clear soup
The title of this article contains the character é. Where it is unavailable or not wanted, the name may be written as Consomme.

In cooking, a consommé is a type of clear soup made from richly flavoured stock or bouillon. "Double" consommé is clarified[1] often through a fining process involving egg protein. It usually requires an advanced knowledge of cooking and past experience to create a high quality consommé. Consommé has maintained its place as one of the most highly regarded and appreciated soups in the world. gelatin desserts.

Oxtail consommé


  1. Courtinne, Robert J (2003). Lewis Esson Publishing (abridgers) (ed.). Concise Larousse Gastronomique. London: Hamlyn Octopus Publishing Group. ISBN 0600608638.