Definition of Consomme

1. Noun. Clear soup usually of beef or veal or chicken.

Generic synonyms: Soup
Specialized synonyms: Madrilene



Definition of Consomme

1. Noun. (alternative spelling of consommé) ¹

2. Noun. a clear broth made from reduced meat or vegetable stock, served either hot as a soup or chilled as a jelly ¹

¹ Source: wiktionary.com

Definition of Consomme

1. a clear soup [n -S]

Consomme Pictures

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Lexicographical Neighbors of Consomme

consolidation chemotherapy
consolidation treatment
consolidations
consolidative
consolidator
consolidators
consoling
consolingly
consolings
consolised
consolized
consols
consolute
consolute point
consommation
consomme (current term)
consommes
consonance
consonances
consonancies
consonancy
consonant
consonant gradation
consonant rhyme
consonant stem
consonant system
consonantal
consonantal system
consonantism
consonantize

Literary usage of Consomme

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1911)
"consomme with Vegetables consomme, served with French string beans, ... consomme Princess consomme", served with green peas and cooked chicken meat cut in ..."

2. The Steward's Handbook and Guide to Party Catering by Jessup Whitehead (1903)
"consomme A LA MACEDOINE I*E LEGUMES—Clear soup with all sorts of different- ... consomme A LA BOURDALOUE—Clear chicken broth served with squares of white ..."

3. Fifty-two Sunday Dinners: A Book of Recipes, Arranged on a Unique Plan by Elizabeth O. Hiller (1915)
"Add both to consomme, heat to boiling point and serve in cups. BREAST OF LAMB STUFFED AND ROASTED Peel off the outer skin from a breast of lamb, ..."

4. The Table: How to Buy Food, how to Cook It, and how to Serve it by Alexander Filippini (1889)
"Make a royal consomme for three tim- bales (No. 107), but instead of cream use consomme; unmold, cut them dice-shaped, and put them in the tureen with half ..."

5. The Murrey Collection of Cookery Books by Thomas Jefferson Murrey (1895)
"consomme.—This is nothing more than beef stock, with a little more attention given to clarifying it. It is always acceptable if the dinner to follow is ..."

6. The Practical Hotel Steward by John Tellman (1913)
"All clear soups to be made with consomme. consomme—One gallon bouillon stock, about 4 Ibs. of ground beef trimmings, vegetables, chicken or fowl trimmings, ..."

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