Consommé is the foundation for all clear soups, each soup taking its name from the garnishing which is used.
Consommé with Barley
- 2 tablespoons pearl barley
8 cups boiling water
2 quarts consommé
1 teaspoon salt
Cook barley in boiling water until tender; add salt, reheat in consommé and serve.
Consommé with Eggs
- 2 quarts consommé
6 eggs
4 cups water
1 teaspoon salt
Poach eggs in salted water. Place in a tureen and pour hot consommé over them.
Consommé Claret
- 2 quarts consommé
1 inch stick cinnamon
3 egg yolks
2 cups claret
2 cups hot water
3 egg whites
Cook cinnamon in consommé; add claret and hot water. Beat egg yolks; add hot mixture slowly to them. Cut and fold in the beaten whites. Serve immediately.