Does anyone make consommé?

What a pointless food.

In a 5- or 6-course meal, the soup course (second course) is typically followed by the fish course.

The ice cream queens scarf a quart down as a palate cleanser between tubs of nasty flavored ice cream.

r2 hmm! I think they served it first in Bewitched, but I could be wrong!

"Presumably this would be the first course of a meal. What would follow it typically?"

Something interesting, enjoyable and filling instead.

Consomme predated Bewitched. It was something Campbell's made in a can.

Aspic course comes next.

I remember as a kid having consommé at the Coronado Hotel in San Diego in the 80s. It was chilled and thick. I asked my mom what it was and she said it was cold soup. I actually enjoyed it. I felt so grown up. That was my first and last experience with consommé.

I buy Campbell's beef consommé to use in recipes. My mother used it a lot and I do as well. One thing that's really good to do with it -- if you have leftover filled pasta (e.g., ravioli or tortellini) that has a red sauce on it, add it to a can of consommé with some water and simmer till the pasta is heated through. The red sauce mixes with the consommé to make a delicious broth. Sprinkle grated parmesan or romano over the top and serve with crusty bread and butter.

That sounds tasty, r9

Consomme is the opposite of President Trump: extremely bright.

That's the difference between consomme and stock: stock can have any old crap floating around in it as long as it's flavorful, but consomme must be both flavorful and very clean and very bright to look at. OP's photo shows this.