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Saturday, April 14, 2018

Consommé - Consommés are Clear Soups That Provide a Single Note of Flavor That Will Sing to Your Taste Buds.

from
Behind the French Menu
by
Bryan G. Newman
  
with braised abalone, and pumpkin confit.
www.flickr.com/photos/warrenintheweeds/9709481712/

A consommé is a clear soup made from veal, beef, poultry, fish, seafood or vegetables; it will have been strained and entirely free of any bits and pieces; even the tiniest pieces will have been removed.  A consommé may be served hot, cold or jelled.  To really enjoy a consommé do not order one when you are hungry or when you have been tasting a strongly flavored dish beforehand. Order a consommé at the beginning of the meal, before an hors d’œuvre or entrée; then you may enjoy the pristine taste.
  
Trout consommé with sunchokekale, mousse.
www.flickr.com/photos/silvershaina/16070759300/

Behind many of the great sauces and soups that you will find on French menus are variations of the consommés that may also be on your menu. 
 
Consommés on French Menus:
 
Consommé  Célestine - A vegetable consommé garnished with thin slices of a plain crepe. The name Célestine comes from a natural crystal, and is used as the name for many dishes in French cuisine though most have no relation one to the other.

Consommé de Bœuf et ses Quenelles à la Moelle  - Beef consommé served with quenelles flavored with beef bone marrow. The quennels in this menu listing will be meatballs mixed with a pate chou pastry dough so that they will not be all meat.  The dough makes the meatballs lighter and able to portray the flavor that the bone marrow brings. The original quennels were only made with pike, the fish; but, they became so popular that versions are now made with meat. poultry, other fish, and vegetables.
  
Chicken consommé with vegetable quennels.
www.flickr.com/photos/16989146@N06/4509580916/
   
Consommé de Canard au Poivre Timut - A duck consommé flavored with Timut pepper. Timut is a Nepalese pepper, similar to Szechuan pepper but with a grapefruit tang.

Consommé de Langoustine – A consommé made with the shells of  Dublin Bay prawns.
  
Consommé de Poule au Cerfeuil et Aromates – A chicken consommé flavored with chervil the herb, along with other herbs.  A poule is an older chicken that is no longer is laying any eggs; they find new careers as boiling fowls. These older chickens have a great deal of flavor in their bones and are perfect for consommés and other soups where chicken plays an important part.
  
Consommé with a meringue of quail eggs,
apple, black and white truffles, pasta and spinach
www.flickr.com/photos/cyclonebill/4253975987/
 
Consommé de Volaille et Brunoise de Légumes Racine – A chicken consommé served with brunoise cuts of root vegetables.  The root vegetables used in French cuisine include turnips, (navets) parsnips (panais) and Swedes (chou-navets or rutabaga). French culinary tradition encourages the chef to show how a dish is prepared and served and the French Brunoise cut for vegetables is tiny squares about 2mm x 2mm x 2mm (1/16’ x 1/16” x 1/16”).  
    
Ravioles au Foie Gras, Consommé de Bœuf – Ravioli filled with fattened duck liver served in a beef consommé.

Double consommés.

A consommé double, a double consommé; this is still a clear soup but has a rich, sometimes booming taste.  Double consommés are the secret behind the preparation of many soups and sauces where they provide the underlying flavor.
   
Double Consommés on French Menus:

Consommé Double de Bœuf aux Xeres – A double beef consommé flavored with sherry. 
   
Double Consomme

Consommé Double de Homard A double lobster consommé. This consommé is made with the shell of the two-clawed European lobster, a very close cousin of the North American or Maine lobster.  It is the lobster’s shell alone that will be providing the taste, much like the bones used in meat or chicken consommés.

Cold and jelled consommés.

Consommés may also be served cold, and they will be on menus as a consommé froid, a chilled consommé, or as consommé glacé, a jelled consommé, both are beautiful in the summer; smooth and refreshing.

Cold, chilled and jelled consommés on French menus:
 
Consommé de Boeuf en Gelée – A cold jelled beef consommé.
  
Chilled tomato consomme.

Consommé Froid à la Chair de Tourteaux A cold consommé made from the meat of the edible brown crab.  This crab is the most popular in France and in season will be on nearly all seafood restaurant menus.
 
Consommé Froid de Crevettes Grises – A cold consommé made from one of the tastiest of all shrimps, the sand shrimp.
 
A consommés lié.
 
Consommé’s that are turned into velvety soups by the addition of cream and egg yolks added just before serving may be offered as veloutes, a separate group of soups, or as a  consommé lié.
 
A consomme lie on a French menu:

Consommé Lié de Boeuf – A velvety, creamy, beef consommé.

Connected Posts:
 
 


 
 
 

 
 
 
 
  
 
 
 
 
 
 
Searching for the meaning of words, names or phrases
on
French menus?
 
Just add the word, words, or phrase that you are searching for to the words "Behind the French Menu" and search with Google. Behind the French Menu’s links include hundreds of words, names, and phrases that are seen on French menus. There are over 400 articles that include over 3,000 French dishes with English translations and explanations.
     
Bryan G. Newman

Behind the French Menu
Copyright 2010, 2018.

For information on the unpublished book behind this blog contact Bryan Newman
at

behindthefrenchmenu@gmail.com

Saturday, April 7, 2018

Le Chambérat - Le Chambérat Cow's Milk Cheese from the Old Province of Bourbonnais in the Auvergne-Rhône-Alpes.

from
Behind the French Menu
by
Bryan G. Newman
   
Le Chambérat Fermier

Le Chambérat is a creamy but not spreadable,  mild, 45% fat, cow’s milk cheese. It is made in unpasteurized and pasteurized milk versions. The cheese has a smooth, light brown natural rind with a pale ivory to yellow paste which is dense and soft to the touch. The unopened cheese has a light smell of the caves where it matured becoming nuttier as it ages.

The two sizes of Chambérat cheese.

Le Chambérat comes in two sizes, the larger is the Chambérat Fermier or Gros Chambérat and weighs 1.40 kg (3 lbs) in a wheel 18 cm (7”) in diameter by 5cm (2”) high. The smaller size is called Chambérat Laiter or Petit Chambérat and weighs 600 grams (1.3 lbs), it comes in wheels 14 cm (5.5’ ) in diameter by 3cm ( 1.2”) high.

(The word Fermier in the name Chambérat Fermier indicates a farm made cheese and the word Laitier in the name Chambérat Laitier indicates a cheese made in a dairy. However, apart from real Chambérat aficionados, I do not think that many of us could tell the difference.
  

The Chambérat Fermier, a 1.4 kilo (3lb) cheese.

Chambérat cheese on French menus:

Salade de Chambérat: Salade, Toasts de Chambérat, Noix, Tomatoes, Œufs – Salad Chambérat; a green salad, toasts with grilled Chambérat, walnuts, tomatoes, and eggs.
 
Trouflaille Bourbonnaise (Tourte aux Pommes de Terre, Lardons et Chambérat) - Trouflaille Bourbonnaise, is a traditional Bourbonnaise dish. A potato pie made with bacon pieces and Le Chambérat cheese.

Aging Chambérat cheese.

The cheese is aged for a minimum of eight weeks and during that period the wheels are washed and turned.  At eight weeks the cheese has a light hazelnut flavor, and that flavor intensifies in older cheeses.  If you buy a whole cheese, ask how long it has been aged; many fromageries, cheese shops, have their own cellars where they age cheeses so they may offer their clientele different tastes. Additionally, Chambérat is only produced in the spring and summer months from March to September when the cows can graze freely.  If you buy a cheese in January at its youngest it would be five months old.  Old cheeses, up to 12 months, are sometimes available.

Chambérat’s name

The cheese’s name comes from the village of Chambérat in the department of Allier in the region of Auvergne-Rhône-Alpes. Chambérat and the area around has its own micro-climate which makes for richer grasses, wild herbs, and flowers.  The actual production is close to the nearby villages of Archignat, 10 km (6 miles) away, and the village of Treignat 13km (8 miles) away. The three villages involved are traditional French villages with small populations but they serve all the farms around them and there are hotels, B and Bs, restaurants, butchers, bakers, and everything an active community needs.
  
Hotel Chambérat
 
The production of Chambérat
 
Le Chambérat was popular from the 16th century onwards but after WWI  the number of farmers dropped and the population began moving to the city. Then came WWII and economic depression; come the 1960s the cheese was only made by a single farmer.  Le Chambérat was brought back from extinction and popularized by three farmers and a dairy.  The cheese is perfectly suited for French tastes and not expensive. Today, Le Chambérat is generally available all over France.
  
Aging Chambérat cheeses.

Bourbonnais
  
The old province of Bourbonnais has many local cheeses with the most famous cheese being the Saint Nectaire AOC/AOP. Saint Nectaire has a slightly different taste but a similar method of production. Apart from these two cow’s milk cheeses, the old province of Bourbonnais has three other famous product’s:

The Red Label.Charolais Lamb.- Agneau Charolais du Bourbonnais.
The AOP Charolais Bourbonnais Goat’s Cheese - Charolais AOP.
The Charolais Bourbonnais Beef Cattle - Le Bœuf Charolais du Bourbonnais AOP.

Manufacturing Chambérat cheese.

While the Chambérat is aged, it is a quickly made cheese.  Its method of manufacture, like many local cheeses, means the rennet is added immediately after milking. The reason behind the cheese’s fast manner of production dates back over 200 years when the owners of the great estates took a significant amount of the farmers’ output for rent.  So the farmers made some of their cheeses quickly and then hid them while they aged.
   
The Roman bridge
8 km (5 miles) from Chambérat close to the village of Huriel,

La Foire de la Chambérat - The Chambérat Fair
 
The annual fair held in Chambérat is held on the first Monday following August 15th and is not only for cheese.  The fair draws thousands of people and more than 200 exhibitors where you can buy horses, donkeys, melons and of course, Chambérat cheese.

For more details on the Chambérat fair click on or copy/paste the website below:  The page is in French but easily understood with the Google and Bing translate apps.
 

You may also contact the Mairie, the Chambérat town hall, but have a French speaker handy, at +33 4 70 06 31 13, Fax +33 4 70 06 35 88.

Connected Posts:

 
 
 


 
 
Searching for the meaning of words, names or phrases
on
French menus?

Just add the word, words, or phrase that you are searching for to the words "Behind the French Menu" and search with Google. Behind the French Menu’s links include hundreds of words, names, and phrases that are seen on French menus. There are over 400 articles that include over 3,000 French dishes with English translations and explanations.
      
Bryan G. Newman

Behind the French Menu
Copyright 2010, 2018.

For information on the unpublished book behind this blog contact Bryan Newman
at
behindthefrenchmenu@gmail.com