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are recognised in French cuisine. They may be served on their own - hot or chilled - or be used as the basis of many soups, sauces and stews.

Etymology and history

In French usage the word dates back to the fourteenth century as the past participle of consommer, meaning consumed, accomplished or finished. By the sixteenth century the word was used as a noun meaning a "finished" soup - a concentrated and clarified meat broth as opposed to a simple stock or broth. The first edition of

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