TITANIC 1ST CLASS MENU: CONSOMMé OLGA

Titanic 1st Class Menu: Consommé Olga image

Provided by Mimi Bobeck

Categories Clear Soup

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

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7 cups degreased veal stock or 7 cups beef stock
1 carrot, finely chopped
1 leek, finely chopped
1 celery, finely chopped
1/2 tomatoes, 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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 62.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 9.2, Sodium 72, Carbohydrate 6, Fiber 0.8, Sugar 2.5, Protein 5.9