What is the console? Bouillon consommé recipe classic, from chicken, veal, beef

In this article you will learn what the console is, how to cook it, and what it is.

The word "consomme" is French. And it meant in classical French cuisine - clarified chicken or beef broth.

Modern dishes of the world this dish is slightly transformed, and now it is a strong, strongly salted broth of meat, vegetables, and even fruits, clarified with egg white.

And still only on meat broth will get to the real console , but for example, on broth vegetables will be called , on the basis of crayfish - pork, with the addition of cheese - Parmesan .

Console, classic recipe

Console classic

The classic recipe for consomming is prepared by from low-fat young beef or chicken .

To get the console transparent you need to know some secrets :

1. To lighten the broth braces are used : from ground low-fat meat and egg whites, grated carrots with proteins, from egg whites, from poultry and game, fromfish caviar along with whipped whites.
2. The meat puller .Meat without fat is skimmed in a meat grinder, diluted with water 1: 1, salt is added, held in the cold for 1-2 hours, then egg whites are added and everything is mixed, and then everything is added to the broth.
3. Carrot puller .To lighten 1 liter of broth, you need to mix 100 g grated carrots with proteins 1-2 eggs. The draft is ready.
4. For the consomme all bones are suitable, except for the vertebral bones. They contain a spinal cord that does not lend itself to lightening.
5. To make the broth transparent and, in addition, a beautiful brown shade, you need carrots, parsley root and celery, bake the baked in the oven to brown, and add to the broth.
6. To lighten the broth, it is cooled to a temperature of 50-60 ° C, add a brace and cook on low heat until it drops to the bottom, then filter.
7. Lightening the broth, we saturate it with the useful ingredients that are in these products.
8. Many recipes for cooking consoles require an bouquet of garnishes .This bouquet includes such greenery: 2 branches of thyme, 2 laurel leaves, 5 stems of parsley, several leaves of basil, 1 stalk of celery.

Classic beef consoles

Classic beef consoles

Recipe :

Consoles will need :

• 2.0-2.5 liters of water
• 0.5 kg of beef with bone
• 2 stalks of celery
• 1 medium carrot
• 2 largeonion bulb
• 1 spine parsley
• 2-3 tbsp.spoons of some vegetable oil

For the pull you will need :

• 300-400 g of ground beef
• 2-3 raw egg whites

1. On the broth pan for 4-6 people, pour in it 2.0-2.5 liters of water, we lower the beef bone here, and set to cook.
2. While the broth does not boil, we turn on a strong fire, and when it starts to boil, we remove the foam, and reduce the fire to a mild burning.
3. We cut the stalks of celery, average carrots, onions, parsley sticks and fry everything on a few spoons of vegetable oil until the vegetables are golden.
4. Throw vegetables in a saucepan to a meat bone, salt, and cook for 2 hours, then turn off and let stand.
5. After 0.5-1 hour, remove the fat from the broth, which is settled, and boil for another half an hour.
6. Remove from the stove broth, we throw out vegetables and a stone, and the broth is filtered.
7. Now lighten the broth, adding to it grinded raw beef and raw egg whites, cook for a few minutes until the minced meat is cooked.
8. We get out of the broth minced with the cooked squirrels, we will not need it, but you can add such minced meat to the porridge or omelet.
9. Broth filter through gauze, folded in several layers, it turns transparent, golden, add to it chopped green parsley and dill, you can serve with meatballs.

Console of chicken with garnish

There are a lot of garnish for the console. They were even divided into groups.

The first group for the includes garnishes, which are served separately to the console on a plate. These are small pies, pies, kulebyaki, pies from yeast, puff pastry with different fillings, profiteroles from custard batter, crackers and toasts from the loaf.

Garnish for the consomme - patties baked

Garnishes for the console of the second group are: meat, seafood and fish, cooked eggs, separately cooked vegetables, flour products and cereals.

Serve this garnish in a deep dish, along with the broth.

Consol with garnish - egg "in a bag"

Chicken consomme with seafood garnish

Recipe :

For consoles of chicken you will need :

• 1 kg of chicken bones with meat
• 1 chicken leg
• 2 l of water
• for 1 root of parsnipand parsley
• 1 onion medium sized
• 1 medium-sized carrot
• 1 celery stalk
• for 4-6 sprigs of green parsley and dill
• 4-5 pcs.black pepper
• 2 cloves of garlic
• salt to your taste

For the pull you will need :

• 2 egg whites
• 1 tbsp.spoon of tomato paste
• 1 carrot and medium sized bulb
• 1 stalk of leek
• 1 clove of garlic
• 5-7 sprigs of parsley
• meat from 1 chicken leg

For garnish you will need :

• 4-5 pcs.scallops
• 4-5 pcs.shrimp
• 100 g fillet of trout

1. We chop the chicken into pieces, cut the meat from the breast and hide it in the refrigerator for other dishes, we need only pieces with bones and 1 leg.
2. Spread the prepared chicken pieces in a deep form and bake in the oven at an average temperature, about half an hour, after such a procedure, the broth will turn out more delicious, saturated and transparent.
3. Pieces of chicken from the form put in a pan, here we pour out the liquid that is released from the meat, pour 2 liters of water and boil, periodically removing the foam.
4. Then in the pot add the brushed and cut large roots of parsnips and parsley, onions, carrots, celery stalks, pepper peas, salt, garlic with whole denticles, and cook for 2 hours, having tightened the fire to a slow one. If the water boils, and the vegetables with chicken are on the surface, add more hot water.
5. Filter the broth through cheesecloth and cool it.
6. We prepare the brace .We beat the squirrels, add the tomato paste and mix, then add here the finely chopped carrots, a half-cut onion, a small stem of leeks, green parsley, chopped garlic, chopped raw chicken from the leg.
7. Add the brace to the broth, put it on the fire, and boil it, stirring frequently, otherwise the proteins will stick to the walls of the pan.
8. Cook on low heat for 1.5 hours, removing the lid, during cooking, the tightening layer will rise upward, and the broth below becomes transparent.
9. We filter the broth through gauze in several additions.
10. After percolation, we got a transparent broth - consomme.
11. Cooking garnish .In the soup plate we lay out raw white scallops, cleaned shrimps, you can also thin a piece of raw trout, pour boiling consomme, sprinkle with green parsley and dill, served with fresh, still warm bread.

Chicken consomme with sea fish garnish

Console with vegetables and zucchini

Console with vegetables and zucchini

Vegetable salad and zucchini salad

Recipe :

For a consomme of vegetables and zucchini you will need :

• 3 small zucchini
• juice of 1 lemon or3 tbsp.spoons of wine vinegar
• 1 sprig of basil
• 2 cloves of garlic
• 3 tbsp.spoons of vegetable oil
• black pepper in ground form
• salt
• 0,5 cups of cream

1. Small zucchini cut into cubes, boil in salted water for 3 minutes.
2. Let's pour cold water, let it drain, and whisk with a blender.
3. To mash we add juice from a lemon or wine vinegar, crushed basil leaves, chopped garlic, salt with ground black pepper, vegetable oil, you can add half a cup of cream.
4. Console of courgettes and vegetables served in small plates.

Console Nelson

Consol Nelson

A light soup called Nelson is from England.

Nelson console

recipe:

Nelson console requires :

• 3 potatoes
• 1 carrot
• 1 small celery root
• 6 glasses of water
• 5 bundles of green onion
• 1 pc.small onion
• 3 tbsp.spoons of butter
• 0.5 cup cream.

For garnish to consoles "Nelson" you will need :

• 1 egg
• 1 tbsp.spoon of water

1. We clean and cut potatoes, carrots, pour a small celery root with 6 glasses of water and put vegetable broth.
2. Grind the green onions and onions, and fry in butter, pour the cream and 2 minutes stew.
3. Broth with vegetables, beat onion and cream with a blender until smooth, pour into a saucepan and heat.
4. Raw egg break into a plate, we pour in here 1 tbsp.spoon of water, turn on the microwave and put the plate with the egg for 1-2 minutes.
5. We lay out an egg on a serving plate, pour hot soup-puree - and the console "Nelson" is ready.

Asparagus consomming

Asparagus consomme with meatballs

Consomme of asparagus - a dish is easy and useful.

Consomme of Asparagus and Meatballs

Recipe :

For consommé of asparagus with meatballs you will need :

• 0,4-0,5 kg of veal with bones
• 1,5 l of water
• 250 g of asparagus
• 1 teaspoon.spoon sugar
• 20 g butter
• 4-5 sprigs of green parsley

For meatballs to consoles will need :

• 150 g chicken fillet
• 2-3 tbsp.spoon cream or cottage cheese lean
• 1 teaspoon.spoon of starch
• salt
• black pepper in ground form
• 0,5 tea.spoon lemon peel

1. Calves pour 1.5 liters of water, until it boils, maintain a strong fire, remove foam, when it boils, we make slow fire and cook for 20 minutes.
2. Preparing the asparagus: mine, cut off the hard ends, throw into the broth, add sugar, butter, and cook for another 15 minutes.
3. Then we take the asparagus from the broth, throw it away, and put the asparagus into the broth and cook until ready, 15-20 minutes.
4. Preparing the meatballs .We grind the chicken fillet, add cream or cottage cheese, starch, lemon zest, salt and pepper to the stuffing, whisk everything with a blender.
5. We get the asparagus from the broth, and the broth is cured through the cheesecloth 2 times.
6. From the stuffing we make small meatballs( the size of olives), cook in broth for a few minutes, serve in deep plates, sprinkle with parsley.
7. Meatballs can also be made from veal or used instead of meatballs salmon, pike or fried in butter butter shrimp.

Consort with profiteroles

Console

Such soup with profiteroles is known in Russia for a long time. Another Catherine II was served him for dinner.

Consort with profiteroles

Recipe :

Consoles will need :

• 0.5 kg of beef with bones
• 2,5 l of water
• 1 carrot
• 1 medium sized bulb
• 0.5 kg of beef fillet
• for 4-5 branchesgreen parsley and dill

For profiteroles to consoles, you will need :

• 0.5 cups of water
• 50 g of margarine or butter
• pinch of salt
• 0.5 cups of flour
• 2 eggs

1. Pour beef bones with meat in the pan, let it boil, remove the foam, let down the purified vegetables( carrots, onions), salt, and cook on low heat for 2 hours.
2. Remove from the fire, take the vegetables, and in the broth we lower 0.5 kg of beef fillet, cut into pieces, laurel leaf, black pepper in peas, and cook until the meat is ready.
3. We take the meat from the broth, and we put the broth through the gauze.
4. Serving on the table, we lay out pieces of meat on a plate, fill it with broth, sprinkle with finely chopped greens, separately on a plate we serve profiteroles.
5. We prepare profiteroles .In a saucepan with water stir margarine or butter, salt, and heat to a boil, when it boils, gradually fall asleep with flour and all the time we mix.
6. Remove the dough from the fire, gradually enter one egg, whisking, we get a liquid dough, but it should not fade.
7. With two dipped spoons, spread the dough in small groups on the oiled sheet.
8. With proficiency oven, adhering to a temperature of 200 ° C, about 20 minutes, without opening the door, and without knocking on it.
9. Hardened profiteroles are allowed to cool and can be fed to the table.

Separately on the plate to the console are served profiteroles

Veal consomme or beef

Veal consol with toasts

Veal consol

Recipe :

For veal consoles you will need :

• 800 g veal with bone
• 3 l water
• 1 carrot
• 1 onion
• 1 bay leaf
• salt
• 5 pcs.peas black pepper
• 2-3 tbsp.spoons of vegetable oil

For crackers to consoles you will need :

• 1 French loaf
• 0.5 teaspoon fragrant seasoning for broth
• salt
• 1 teaspoon.spoon of olive oil
• 100 g of hard cheese

1. Veal with my bone, soak for half an hour, we separate the meat from the bones.
2. Fill meat and bone with 3 liters of water, boil it, remove the foam, lower the peeled carrot, onion, salt with bay leaf, black pepper in peas, fasten it to slow fire and cook until meat is ready.
3. From the broth we get everything, we throw out the vegetables and the stone, but leave the meat, broth filter.
4. On vegetable oil fry to finely chopped onion finely chopped onion and curly carrots.
5. Cooking crunches on garnish .Baton cut into cubes, lay out on the sheet, sprinkle with seasonings and salt, we savor with olive oil and put in the oven at medium temperature to dry, at the end of the crackers sprinkle with hard grated cheese, wait until it melts, and turn off the oven.
6. In a transparent broth we lower the pieces of meat, toasted onion and carrots.
7. In the soup plate we pour the broth, and before serving add croutons.

consommé in Italian, Milanese

Consommé Milanese

Consommé Milanese

Recipe :

For consomme Milanese need :

• 1 chicken
• 2 carrots
• 1 bulb onion
• 2 small root celery
• 1 tbsp.olive oil spoon
• 1 stalk of leek
• 4-5 leaves of green salad
• 1 large tomato
• 1 cucumber
• 50 g pasta
• for 2-3 branches of parsley and dill

For profiteroles to consoles you will need :

• 4 tbsp.spoons of water
• pinch of salt
• 1 teaspoon.spoon sugar
• 2 tbsp.tablespoons butter creamy
• 4 tbsp.spoons flour
• 2 eggs

For stuffing to stuff profitroli need :

• meat from 1 chicken, on which broth
• 3 st.spoons of milk
• 1 raw yolk
• salt

1. From 1 chicken, cut into pieces, 1 carrot, 1 celery, onions, salt cook broth, when the broth is cooked, we get everything out of it: bones and vegetables are thrown away, and the meat is useful for minced meat. Broth filter.
2. 1 carrot and celery root finely chopped, fry lightly in olive oil.
3. Stalk of leek, several leaves of green salad, a large tomato finely chopped slices.
4. 1 cucumber cut into cubes.
5. Boil long pasta, rinse, cut into small pieces, 1 cm long.
6. Broth with all the ingredients bring to a boil and pour into soup plates, sprinkle with parsley and dill, separately served on the patty plate stuffed profiteroles.
7. We prepare profiteroles .Mix the water, the pinch of salt, sugar, butter and boil, gradually pour in the flour and quickly knead the dough so that there are no lumps, when the dough thickens, we remove from the fire, we cool it a bit and add one egg. After each addition of eggs, knead the dough until smooth. We load the dough into a confectionery syringe and let out small balls or sticks on the sheet. Bake on medium heat for about 20 minutes without opening the oven.
8. Preparing chicken forcemeat .Cooked chicken meat that remains after the broth is prepared, let's go through the meat grinder, add milk, raw yolk, salt, beat well and rub through a sieve.
9. Cooled profiteroles cut from the side, fill with minced meat, spread on a sheet and put in a hot oven for 1-2 minutes.

Console with eggs in Paris

Console with eggs in Paris

Console with vegetables and eggs in Paris

Recipe :

This amount of broth is calculated on 4 portions.

For consoles in Paris you will need :

• 800 g chicken wings and legs
• 2 carrots
• 2 small root of celery
• 1 parsley root
• 1 bulb
• 2 l of water
• salt
• 5-6 pcs.black pepper peas
• 1-2 bay leaves
• 2 egg whites
• 200 g cauliflower
• 100 g green beans
• 100 g green peas
• 2-3 sprigs of parsley and dill
• 4 eggs

1. Of chicken wings and legs, 1 carrot, 1 celery root, onion, 2 liters of water, brew broth, at the end salt, throw in the soup bay leaf and black pepper, give a little more puff, remove from the fire, lighten the whipped with proteins, let us brew and filter.
2. We take cauliflower, we disassemble for inflorescence, pods of green beans and green peas cut into small pieces, we also cut straw 1 carrot, one celery root and parsley.
3. Take a separate pan, pour a small amount of broth into it and cook all the vegetables separately, until ready, cool them.
4. In a separate saucepan, boil the water, dip 4 eggs into the boiling water one by one and cook "in a bag"( 4-6 min.), And then cool it in cold water.
5. In the soup plate we lay out cooked vegetables, egg-peeled egg, chopped parsley and dill greens, pour hot transparent broth. Separately we serve French toast croutons, sprinkled with Parmesan cheese.

What do you eat consommé cooked according to a classic recipe?

To the classic consommoe, you can serve fried mushrooms

separately on a plate. There are a lot of soup garnishes for consoles, one of them - toasts

. Little patties made from custard - profiteroles

. The French invented a lot of soup garnishes, which have already become a tradition.

Here are some of them: :

• "Brunoise" - cut with strawberry celery and leek
• "Carolyne" - pancakes cut into strips
• Poached eggs
• Boiled or roasted mushrooms
• Pasta and other pastry
• Fresh spicy greens

Usually such side dishes are served on separate plates.

• Classic consommé is also served with croutons cooked from French baguette, dried in the oven. These croutons are dipped in broth, and sprinkled with greens and grated cheese on top.
• Also, according to the classic recipe for the consomme, profiteroles are served - small brewed patties with or without filling. The stuffing for profiteroles is minced meat and pâté from meat, mushrooms, fish.
• If profiteroles without a filling, they are lowered into a broth or eaten in a snack. With the filling, profiteroles are served on a separate plate.

As you can see, it is not very difficult to cook a consomme, prepare a consommé at home - arrange a holiday for yourself and your family.

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