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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Titanic 1St Class Menu: Consommé Olga

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions