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Consomme instead of aspic

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Consomme instead of aspic

kc girl | Jun 24, 2005 05:55 PM

I have been getting the hang of variations on the theme of consomme gels and cubes. Wonderful Summer dish. Many things can be put into the beef consomme, including green onions and cranberry sauce, or capers and celery (topped with a dolop of whipped cream cheese), or teeny diced tomaotes and green onions and shredded parmesan cheese. Basically, stuff that floats in a gel. Spices vary.

Today, I added a side dish; planks of sourdough rolls brushed with 2 parts butter, 2 parts olive oil, and 1 part fresh crushed garlic > then topped with fresh parmesan and toasted until the bell rings on the toaster oven, no drip, no slip. (Except, then I wanted the consomme gel as a dip instead of for spoon-fed)

I'm sure by next October, I will have perfected the consomme, beef or chicken.

Will try consomme granite next.

Any hints on brewing the perfect consomme welcome. It's quite refreshing as a gelled cube.

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