Double consommé is a consommé made to double strength. There are at least three methods of producing a double consommé, the first of which is doubling the quantity of meat used in the recipe, the second of which is producing a normal strength consommé and reducing it to half its volume, and the third of which is producing a consommé with all water in the recipe replaced with equal quantities of an already-prepared consommé. It is often found in other cold-cuisine items, especially those that use aspic, or natural gelatin.