Consomme

The chef made consomme by boiling bones, meat, and vegetables to create a flavorful broth.

The consomme was served as an appetizer before the main course.

The restaurant's consomme was a popular choice among diners.

The chef used a cheesecloth to strain the consomme and remove any impurities.

The chicken consomme was made by simmering chicken and vegetables in a pot of water.

The beef consomme was rich and savory, perfect for a cold winter day.

The consomme was a staple dish in French cuisine.

Consomme is a light and refreshing soup that is perfect for summer.

Consomme is usually served at formal dinner parties.

The consomme was used as a base for the creamy mushroom sauce that accompanied the chicken.

The French onion soup is made with beef consomme.

The consomme helped to enhance the taste of the beef stroganoff.

The chef used consomme as a base for the mushroom sauce.

The consomme was simmered for hours to extract all the flavor from the bones and vegetables.

The consomme added depth and richness to the seafood bisque.

The canned consomme was not as good as the homemade one.

The gravy had a rich and savory taste thanks to the consomme that was used in its preparation.

The gravy was thickened with a roux made from flour and consomme.

The chef added a spoonful of consomme to the sauce to give it a richer flavor.

The recipe called for the consomme to be simmered for at least an hour.

The consomme was used to deglaze the pan and create a flavorful sauce to pour over the steak.

The restaurant's consomme was so flavorful, it could be enjoyed on its own.

The beef consomme was served as the first course in the formal dinner.

The chef recommends serving the consomme with croutons for added texture.

The caterer made sure that the consomme was piping hot before serving it.

The consomme was seasoned with a hint of herbs to add flavor.

The classic French onion soup is made with beef consomme as the base.

The mushroom consomme was a refreshing alternative to the usual chicken soup.

The sauce had a deep brown color due to the consomme used in its preparation.

The vegetarian consomme was a hit among the guests at the party.

The chef used consomme to create a glaze for the roasted chicken.

The recipe called for straining the consomme through a cheesecloth to remove any impurities.

The chef served a consomme as the first course of the meal.

My grandmother used to make consomme with chicken and vegetables.

The consomme was garnished with fresh herbs and croutons.

My grandmother used to make consomme for me when I was sick.

The clear consomme was a stark contrast to the thick, hearty soup.

She added a little sherry to her consomme for extra flavor.

The consomme was poured over the meat and vegetables, creating a delicious stew.

The consomme was so clear that you could see the herbs floating in it.

The chef's consomme recipe has been passed down for generations.

The hostess made a vegetarian consomme for her guests who didn't eat meat.

He learned how to make consomme in his cooking class.

I always order the consomme when I visit this restaurant.

The chef served a rich consomme with a hint of truffle oil.

The recipe for consomme requires a lot of time and patience to achieve the perfect texture.

I ordered the consomme for the starter, and it was the perfect start to my meal.

The chef spent hours preparing the perfect consomme for the restaurant's menu.

I have never tasted consomme before, but I hear it is delicious.

My mother used to make consomme for special occasions.