1) Broth 2) Brothy bowlful 3) Clear dish 4) Clear soup 5) Something cooks put stock in 6) Soup 7) Thin, clear soup
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https://www.crosswordclues.com/clue/consomme
1) Madrilene
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https://www.crosswordclues.com/clue/consomme
1) Broth 2) Soup
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https://www.crosswordclues.com/clue/consommé
1) Cookery term 2) Cookery word 3) Cuisine term 4) French word used in English
Found on
https://www.crosswordclues.com/clue/consommé
In cooking, a consommé is a type of clear soup made from richly flavored stock or bouillon that has been clarified, a process which uses egg whites to remove fat and sediment. ==Cooking and serving== A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and leek), tomatoes, and egg whit...
Found on
http://en.wikipedia.org/wiki/Consommé
• (n.) A clear soup or bouillion boiled down so as to be very rich.
Found on
http://thinkexist.com/dictionary/meaning/consomme/
(kon-somay) - It is from the Latin word "consummare" meaning to "finish perfectly" and "raise to the highest point of achievement." Consomme is considered one of the finest of soups. It is a clear soup and it is essential to use stock made from raw meat, which has been clarified by the addition of beaten egg white and...
Found on
http://whatscookingamerica.net/Glossary/C.htm
(from the article `soup`) ...and other vegetables), Polish chlodnik (beets, sour cream, pickles, and shellfish), Jewish schav (sorrel), and Danish kaernemaelkskoldskaal ...
Found on
http://www.britannica.com/eb/a-z/c/131
Concentrated stock which has been clarified.
Found on
http://www.encyclo.co.uk/local/21220
Con`som`m'é noun [ French, lit. past participle of
consommer to finish.]
(Cookery) A clear soup or bouillion boiled down so as to be very rich.
Found on
http://www.encyclo.co.uk/webster/C/142
clear soup.
Found on
http://www.patriciawells.com/glossary/
Consomme is a thin clear soup made from a good first stock which has been made from raw meat. A consomme is cleared with egg white, distinguishing a consomme from a clear soup. The egg whites are added to the liquid and gently heated until the egg whites coagulate and rise to the surface, carrying with them insoluble particles in the liquid. The li...
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http://www.probertencyclopaedia.com/browse/QC.HTM
[
n] - clear soup usually of beef or veal or chicken
Found on
http://www.webdictionary.co.uk/definition.php?query=consomme
Broth that has been made clear.
Found on
https://findlayfoods.com/dictionary-of-french-cooking-terms
noun clear soup usually of beef or veal or chicken
Found on
https://www.encyclo.co.uk/local/20974
a clear soup made by boiling meat or chicken, bones, vegetables, etc., to extract their nutritive properties: served hot or jellied.
Found on
https://www.infoplease.com/dictionary/consomme
No exact match found.
