Haven't made it in years but I suspect it was popular because it was light & would add another course & the late Victorians/Edwardians liked lots of courses.

I make it about once a year, but it's a bit of a PIA! It is a rich flavourful beef broth which is sparkling clear. Makes for great aspics which were very popular at one time. I ue it for French Onion soup.

Before my wealthy great-uncle died, we used to have family reunions at a restaurant which served consomme as a first course, followed by a fairly standard, limited menu. Its clarity and simplicity get your attention. It seemed to add a touch of understated elegance, as if announcing that the restaurant was using first-class ingredients which didn't need to be "fancied up" with distracting frills. It takes a while to eat it, allowing the restaurant time to prepare the main course for a large group.

And it seemed like you were being prepared for the main course rather than being "pre-stuffed", as so many restaurants do today. How many Americans really need fried potato skins smothered in melted cheese, bacon and sour cream before even getting to the main course?

Incidentally, I also like the French practice of serving salad AFTER the main course. I'm not exactly sure why I prefer it. But it seems to set you up for a little cheese and fruit for dessert. Especially if the salad is dressed with a little vinaigrette made just before serving.

I remember as a child going out to dinner...mostly Sunday dinner as I was pretty young.....and you would be offered a first course....a choice of juice, tomato juice cocktail, or orange juice, or a bouillion....which technically is different than consomme. and then a choice of an appetiser....I always chose shrimp cocktail!
I am collecting an old pattern of sterling for my grand daughter and there are boullion spoons that are made in the pattern. I have 5.......looking for more! I served a chilled soup for Easter in stemmed glasses and used the boullion spoons....as far as they went....and used cream soup spoone for those un lucky enough not to get one.
Linda C

I think that's going to be one of my projects for next winter - consomme making. Are comsomme cups the ones that look like teacups but with a handle on both sides?

That's what I've always thought, Ruthanna.