Well, our brown butter consomme has now become a staple in our kitchen. My next thought went towards foie gras. Foie gras consomme, now that would be interesting. So, we tried it. Oh yeah, it worked out quite well, capturing the essence of roasted foie gras in a clear unctuous broth. Here we have paired it with slow cooked salmon, warm peach terrine, young sorrel and black pepper.