Comments on: Does Anyone Make Consomme Anymore?

by: miles

Sat, 01 Nov 2008 15:38:10 +0000

Xenny,
Glad to hear you’ll be back, I look forward to your perspective on matters. I drove the wine route and garden route a few years ago and I must say it was spectacular.

Miles (in cold and wet England)

by: Xenny

Sat, 01 Nov 2008 15:02:11 +0000

Thanks for the welcome, Miles If memory serves, some of the consommes which they offer include Leberknodel, which are liver dumplings in a beef consomme. My wife ordered some, and I must say it was outstanding.

As regards this neck of the woods, you’re spot on, mate, it’s truly a blessing living here, especially with the ocean (and all that delicious seafood!) a stone’s throw away.

Once again, thanks for the welcome. I’ll certainly be a regular visitor to this blog   Xenny

by: miles

Sat, 01 Nov 2008 13:52:24 +0000

Xenny,
Welcome to the site and thankyou for your comment, I am delighted to add South Africa to this blog’s map of visitors. The consomme you mention is typical of Austria and Germany and is called, if I remember correctly-I’ll spell it as it is pronounced as I don’t have the German accents on my PC as ‘flaydlee suppe’. I used to make it every day when I worked over there and it is lovely.
I envy your location, I have visited South Africa and loved it, the food was excellent.
Hope you return again
Kind regards
Miles

by: Xenny

Sat, 01 Nov 2008 08:39:31 +0000

Good day to one and all. I happened across your comments whilst looking up some info on haddock, of all things Here in sunny Port Elizabeth (located on the south eastern coast of South Africa) very very few restaurants serve consomme. The one which does, however, serves mostly Austrian dishes (appropriately, it’s called Old Austria). They serve an astoundingly delicious pancake consomme which left me in gastronomical heaven.

by: miles

Fri, 31 Oct 2008 19:54:41 +0000

Blimey, didn’t think this would stir a comment or two. Rod, I just wish you’d get to the point sometimes

Miles

by: Cid

Fri, 31 Oct 2008 18:02:40 +0000

Rod,

I’ve had some very good clear broths in Japanese restaurants before…. who knows what goes into them but most likely seaweed. As Elsie suggested, there is nearly always something floating on top like noodles etc.

I like every kind of soup but something tells me that Miles’ version of consomme is probably fabulous and very healthy….. I could just do with one now.

Alas tonight it’s scrambled egg surprise for me

Cid

by: Rod

Fri, 31 Oct 2008 13:58:14 +0000

Cid
I’ve had it before when eating out and it’s always been a little dull, there are better things !

One part of the problem I would guess is that it is one of those dishes that only comes to life when done to a very high standard.

Some dishes, whilst always better done superbly, are still OK when done to a lesser degree or when short cuts are used.

Just a thought
Best
Rod

by: Elsie Nean

Fri, 31 Oct 2008 13:37:13 +0000

Miles,
I understand that it still features on menues on the Continent. They may add strips of egg/pancake, marrowbone balls, pasta etc.
Personally, I prefer a soup with more consistancy, still made with good stock if possible.
Elsie

by: Cid

Fri, 31 Oct 2008 12:47:06 +0000

Rod,

You’re probably thinking about the tinned variety

Cid

by: Rod

Fri, 31 Oct 2008 11:37:55 +0000

The other question is why haven’t I ever put it on one of my own menus?
Because it’s pretty dull ?
Rod