HUFFINGTON POST
01/26/2011 12:19 pm ET | Updated May 25, 2011

The Case For Consommé

Consommé is one of those classic French techniques anyone who attends cooking school learns to do. I've seen all sorts of chefs roll their eyes at consommé as boring or overly fussy. But at its best, consommé is powerfully flavored broth so clear you can read the Bible through it. A well-made consommé is also one of those dishes that is far harder to execute than it looks.

To too many chefs, consommé is passé, like sole meunière or steak Diane. Consider it with fresh eyes. Tragically, consommé died about the same time as Princess Grace, in the early 1980s. What happened? Why do we not see it on menus anymore? Probably the same reason no one wears a vest with their suit these days. To too many chefs, consommé is passé, like sole meunière or steak Diane. But I ask you to consider consommé with fresh eyes.

Read more on The Atlantic