These sweetened consommé creations are essentially the forerunners of present-day desserts.
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If beef or veal is used, meat is ideal because it is very low in fat and very high in gristle, and although it is undesirable for most other purposes, it is near essential for the flavour of the consommé.
The gelatin gives the consommé a gelatinous texture when set to cool.
As the bulk water melts, it passes first through the gelatin network and then through the mesh strainer, into a receiving vessel.
Two jesters in the foreground.