Bouillon Served Hot or Cold, Use As a Base or for Detox
Healthy and nutritious, bouillon is a simple and refined soup made from stock, and is closely related to a consomme in style and look. Plain, it becomes an important part of a smart detox regimen.
Bouillon is a terrific base to so many soups and jellies, and can be enjoyed year round as it can be served hot or cold). Additions can include fish, seafood, vegetables, even fruit. In this article you’ll find a simple, vintage, beef bouillon recipe and one for tomato bouillon. To make chicken bouillon use the beef recipe.
First let us talk about what bouillon is.
It is clarified beef (or chicken, or vegetable, or fish) stock, highly seasoned and served very hot or jellied with gelatin (recipe at end of article). Jellied consomme was traditionally placed in molds.
How to make Beef Bouillon
This photo, while a consomme, offers the basic look of beef bouillon. On Consommé Classic Consommés By Jack Lang.
Create a beef stock. To clarify beef stock, you must strain your stock finely, refrigerating after cooling to room temperature, once cold you’ll notice a layer of gelatin at the top. You want to skim that off before using. This process clarifies your stock.Much like clarifying butter. it’s basically the same process.
Tomato Bouillon
As we publish more vintage recipes, you’ll notice a few of our menus may call for serving tomato bouillon. Here’s what you’ll want to do. Note you can serve this hot or cold.
Add one can of tomatoes (or fresh peeled and crushed tomatoes), one tablespoonful chopped onion (a minuscule amount really, for flavour), 1/2 teaspoonful celery seed to one quart clarified stock (chicken or beef or vegetable). You can find celery seed at your local spice shop or in the spice section of your grocery. Cook for twenty minutes, strain through cheese-cloth or other fine strainer, and serve very hot.
Jellying your bouillon
Set of 8 vintage Heart Molds from RavensdukeEmporium on Etsy.
You may also jelly your tomato bouillon by soaking one tablespoonful of gelatin in two tablespoonfuls of cold water, add two cupfuls boiling tomato bouillon, and pour mixture into a cold, wet mold, and serving cold (fresh out of the fridge) in 1/2 inch cubes.
If you are using this recipe for Valentines Day, your molds should be heart shaped, no cutting required.