Brunoise is classically used to garnish consomme. I know, you're probably thinking, "When was the last time I had consomme?" It is not something we see often on menus in our area, but a good, clear ...

This classic mix of beef consomme and vodka has managed to acquire an undeservedly tweedy reputation in Britain. It is often drunk hot, poured from a Thermos on crisp winter walks – the steam rising ...

A bowl of beef consomme/broth/etc. in front of garlic, carrots, and parsnip. - Whiteaster/Shutterstock It seems as though every time you turn your back, there's another name for savory liquid you need ...

An easy-to-make rice side dish for any meal or even to bring to a potluck. The mixture of French onion soup and consomme makes for a rich and savory base that soaks into the rice. We used fresh ...

Dear Lisa: When a recipe calls for beef consommé, is that the same as beef broth? Do you recommend using canned broth or the cubes you dissolve in water? - Linda Dear Linda: In classic French cooking, ...

Consommé. It's the shimmering soul of carnivorous broth — stock with a Légion d’honneur; soup dressed in Dior. On first glance, it might seem light and insubstantial, more edible whimsy than bowl of ...