Titanic 1st Class Menu Consommé Olga Recipes
TITANIC 1ST CLASS MENU: CONSOMMé OLGA
Make and share this Titanic 1st Class Menu: Consommé Olga recipe from Food.com.
Provided by Mimi Bobeck
Categories Clear Soup
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 62.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 9.2, Sodium 72, Carbohydrate 6, Fiber 0.8, Sugar 2.5, Protein 5.9
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- In tall narrow pot, gently heat stock to reach body temperature. Meanwhile, in a large bowl, stir together vegetables, parsley, and meat until well combined; add salt and pepper; fold in egg whites.
- Slice scallops crosswise into 3 pieces, place 3 discs into bottom of each of 6 warmed bowls. Pour hot consommé over scallops; arrange celeriac (or celery), carrot, and cucumber decoratively in each bowl. Serve immediately.
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