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Consommé Olga




Source of Recipe


the web


Recipe Introduction


As served on the Titanic


List of Ingredients




7 cups degreased veal or beef stock
1 each carrot, leek, and celery stalk, finely chopped
1/2 tomato, chopped
1 tbsp chopped parsley stems
1/4 lb lean ground veal or beef
1/4 tsp each salt and pepper
3 egg whites, beaten until frothy
1/4 cup Port

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



Recipe



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.
Makes 6 servings.