Glossary C

Consomme a la Colbert refers to a consomme which is garnished with lettuce, celery, Jerusalem artichokes and button onions.

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Consomme a la d'Esclignac refers to a French clear soup which has a garnish of turnips, and small squares of custard.

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Consomme a la Xavier refers to French soup/broth/stock which has a garnish of threads of vegetables. consommé Xavier Description: Consommé garnished with royale of chicken, peas and chervil with egg.

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Consomme Albion refers to a French beef-stock based consomme which is garnished with Foie Gras, Asparagus tips, Truffle. It also refers to a thickened fish-stock based consomme that is garnished with Quenelles of lobster and strips of truffle.

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Consomme all'uova literally means "egg consomme", it refers to a beef consomme mixed with lemon juice and eggs beaten together and sprinkled with grated parmesan cheese

Consomme all'uova is pronounced "kohn-sohm-meh ahl-lwoh-vah

Consomme aux Oeufs Poches refers to a French clear meat soup that has poached eggs for each person

Consomme Bergere refers to a French thickened oxtail consomme garnished by asparagus tips, wild mushrooms, tarragon leaves, chervil shreds. This consomme is thickened with tapioca.

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Consomme Creole refers to veal Consomme garnished with tomatoes, fried onion rings with julienned pimientos.

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Consomme Dame Blance refers to chicken consomme garnished with equal parts of medium sago, diamond shapes of chicken breast and almond royale

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Consomme freddo is the Italian for "cold consomme", a cold clear soup whose base may be a clear stock of beef, game or poultry

Consomme freddo is pronounced "kohn-sohm-meh frehd-doh"