Titanic 1St Class Menu: Consommé Olga Recipe

Name: Titanic 1St Class Menu: Consommé Olga
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; For the Garnish; 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

Servings: persons

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
For the Garnish
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

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 consomme gently for 30 minutes.
3
Leaving pot on heat, carefully push raft down with back of ladle; ladle clarified consomme 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 consomme over scallops; arrange celeriac and cucumber decoratively in each bowl. Serve immediately.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 7 cups degreased veal stock or 7 cups beef stock, 1 carrot, finely chopped, 1 leek, finely chopped, 1 celery, finely chopped, and more.

Yes, Titanic 1St Class Menu: Consommé Olga falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Titanic 1St Class Menu: Consommé Olga

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