Titanic 1st Class Menu: Consommé Olga |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 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 |
Directions:
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.
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