Titanic 1st Class Menu: Consommé Olga

Name: Titanic 1st Class Menu: Consommé Olga
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
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; 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

Submitted by Mimi Bobeck

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Ready In:: 45mins
Ingredients:: 13
Serves:: 6

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

directions

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.

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RECIPE SUBMITTED BY

Mimi Bobeck

United States

Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper) I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke) On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.

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