Beef Consomme?

[Laura B]

I am planning on making the Filet Mignon with Mushroom Wine Sauce this week and I could not find beef consomme in my grocery store. Can I substitute beef stock? Any suggestions? Should I go out of my way to get my hands on some consomme?

[Ralph]

I really don't think beef stock is THAT great an alternative (but in a pinch would probably do). I KNOW Campbell's makes it; it's usually just mixed in with all their other soups at the grocery store, not with the broths and bouillons. Unfortunately, my usually fail-safe site, Cook's Thesaurus (switcheroo.com), has no listings for consomme. However, I did find a somewhat lengthy article about it at Global Gourmet; the link for the article is www.globalgourmet.com/food/egg/egg0397/eggsalad.html (http://www.globalgourmet.com/food/egg/egg0397/eggsalad.html) (don't worry, it's not about egg salad; that's just what they call the column!). Good luck.

[Kristilyn1]

beef consomme is in a weird spot in my grocery store. It is made by Pepperidge Farm and is in the "ethnic" section of my store. Near the Kosher/Asian/Thai section. None of the foods have much in common other than they are considered different so they all end up there.

[Deanna]

We had a fairly in-depth discussion on this subject a while ago. Perhaps you will find some useful information; the thread has been archived but you can find it here:
http://www.cookinglight.com/bbs/Archives/Archive-000001/HTML/20000719-1-000253.html

[Ralph]

Kristi:
NOW, I think I've heard it all (LOL)!