Titanic 1st Class Menu: Consommé Olga

Ingredients

• 7 cups degreased veal stock or 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 lean ground beef
• salt and pepper
• 3 egg whites, beaten until frothy
• 1/4 cup port wine

For the Garnish

• 6 large sea scallops
• 1/2 celeriac, bulb blanched and julienned or celery, blanched and julienned
• 1/4 English cucumber, seeded and julienned

Directions

1. 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. 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. 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. 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.