Titanic 1st Class Menu: Consommé Olga

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 7 cups degreased veal stock or 7 cups beef stock
• 1 carrot, finely chopped
• 1 leek, finely chopped
• 1 celery, finely chopped
• 1/2 tomato, chopped
• 1 tablespoon chopped parsley stems
• 1/4 lb lean ground veal or 1/4 lb lean ground beef
• salt and pepper
• 3 egg whites, beaten until frothy
• 1/4 cup port wine
• 6 large sea scallops
• 1/2 celeriac, bulb blanched and julienned or 1/2 celery, blanched and julienned
• 1/4 english cucumber, seeded and julienned

Recipe

• 1 in tall narrow pot, gently heat stock until body temperature. meanwhile, in a large bowl, stir together vegetables, parsley, and meat until well combined; add salt and pepper; fold in egg whites.
• 2 whisk heat stock into egg mixture; return to pot and, whisking, bring slowly to boil. when mixture begins to look frothy, stop stirring to allow egg mixture to rise and solidify into a raft. lower heat to medium-low. carefully make a vent hole in raft with spoon handle. simmer consommé gently for 30 minutes.
• 3 leaving pot on heat, carefully push raft down with back of ladle; ladle clarified consommé through cheesecloth-lined sieve into clean pot. heat until very hot. stir in port.
• 4 garnish: slice scallops crosswise into 3 pieces, place 3 discs into bottom of each of 6 warmed bowls. pour hot consommé over scallops; arrange celeriac and cucumber decoratively in each bowl. serve immediately.