Consommé is a type of soup made from reduced meat stock. It is very flavorful and usually has an opaque, amber color. Soup is a savoury liquid food that is made by boiling ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted. ... Meat is animal tissue (mainly muscle) used as food. ... Stock is the basis of soup. ...

To make consommé, meat, bones, and sometimes vegetables are boiled in an already thick meat broth. This double-stock is then strained and clarified with egg whites to make the soup very clear. Consommé naturally congeals into a jelly when cooled, so it is often the main ingredient in aspics. Meat is animal tissue (mainly muscle) used as food. ... Grays illustration of a human femur, a typically recognized bone. ... Vegetables on a market Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain. ... Albumen redirects here. ... Jelly is a sweet or savoury food gel, usually made through the addition of gelatin or pectin. ... ASPIC can refer to: Advanced SCSI Programmable Interrupt Controller Application Service Provider Industry Consortium Armed Services Personnel Interrogation Center Association for Strategic Planning in Internal Communications Authors Standard Prepress Interfacing Cod This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same...

These soups have been made since the Middle Ages. Consommés are usually expensive due to the quantity of meat materials that go into its creation; often as much as a pound of meat will be used to make a single serving. One particularly lavish recipe from the 18th century in France called for two pounds each of veal and beef, two partridges, a hen, and some ham, and all this was cooked in bouillon. The Middle Ages formed the middle period in a traditional schematic division of European history into three ages: the classical civilization of Antiquity, the Middle Ages, and modern times, beginning with the Renaissance. ... (17th century - 18th century - 19th century - more centuries) As a means of recording the passage of time, the 18th century refers to the century that lasted from 1701 through 1800. ... Veal is a meat product made from young calves, appreciated for its delicate taste and tender texture. ... Beef is meat obtained from a bovine. ... Genera Perdix Alectoris Lerwa Bambusicola Ptilopachus Rollulus Haematortyx Caloperdix Arborophila Xenoperdix Melanoperdix †See also Pheasant, Quail, Grouse Partridges are birds in the pheasant family, Phasianidae. ... A hen is a female chicken or turkey. ... Technically, ham is the thigh and buttock of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. ... For other uses, see Bouillon (disambiguation). ...