Konsome is the king of the broths. The finished consomme is absolutely transparent, with a delicate aroma, a distinct taste and a somewhat gel-like texture. To get such a dish, you will have to conduct a number of culinary operations.
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Classic consomme
The preparation of the classic consomme begins with the base stock. It can be cooked on beef, veal, meat and bones of birds or fish. There is no only vegetable consomme. Bones rich in connective tissue and cartilage must be present in the “broth kit” to give the consom a gel-like structure due to the gelatin contained in them. In the Middle Ages, when the consom recipe arose, the broth was often cooked from game. The broth should be strong enough, so either a double portion of meat is laid in it, or it is boiled for a long time. Mirpua is added to the ready-made broth - a mixture of equal parts of onions, carrots and celery stalks, tomatoes and egg whites. Tomato acid and albumin from proteins help to form on the surface of a consom of a particularly dense clot, which is called “raft” in classical French cooking, almost all clots contaminating the broth are concentrated in it. Soup vegetables add flavor. When the "raft" is formed, it is removed using a slotted spoon, and the consom is boiled for about another hour. The resulting liquid is passed through a frequent sieve, and then the smallest particles of fat are carefully removed. This is done by cooling the consommé, and conducting sheets of food parchment along its surface.
The classic consom is served scorchingly hot, with sherry and egg yolk or salty "royal" custard.