SC - Consomme

[Christine A Seelye-King]

I did a bit of searching for the official definition of "consommé" and found
this at the Epicurious (isn't that a wonderful name!!!) Food Dictionary site
http://www.epicurious.com/run/fooddictionary/home.

Consommé:  KON-suh-may, kon-suh-MAY]
A clarified meat or fish broth. Consommé can be served hot or cold, and is
variously used as a soup or sauce base. A double consommé has been reduced
until it is half the volume (and has twice the flavor) of regular (or
single) consommé.
which then led me to this term (of which, unlike consommé, I had not
previously heard)

Madrilène:  [MAD-ruh-lehn, mad-rih-LAYN]
1. A CONSOMMÉ flavored with fresh tomato juice. Madrilène may be served hot
or cold; in the latter instance it's usually jellied. A lemon slice or wedge
is the traditional accompaniment. Canned madrilène is available in most
supermarkets. It should be shaken well before being refrigerated to set. 2.
À la madrilène  is French for "in the manner of Madrid" and refers to many
foods that are cooked or flavored with tomatoes or tomato juice.
- ----- Original Message -----
From: "Stefan li Rous" <stefan at texas.net>
To: "SCA-Cooks maillist" <SCA-Cooks at ansteorra.org>
Sent: Wednesday, May 31, 2000 2:41 PM
Subject: Re: SC - Marmite


> Balthazar of Blackmoor commented:
> > The perfectly clear stock is then drawn off from the
> > spigot at the bottom of the marmite.  By the way, if your stock is of
very
> > good quality to begin with, you now have consomme.  Easy, right?
>
> Sigh. You cooks are as bad as us computer geeks. :-) What is "consomme"?
> Since you said "very good quality" stock, I have to assume this isn't
> grease. How does consomme differ from broth? Sounds like another of
> those fancy marketing words, like the 'kiwi' in kiwi fruit we talked
> about recently.
> --
> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> Mark S. Harris             Austin, Texas           stefan at texas.net
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
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