This glamorous dish has its place in history as the soup served to 1st class passengers on the ill-fated voyage of the Titanic on April 14, 1912.
Titanic's Consummé Olga
This glamorous dish has its place in history as the soup served to 1st class passengers on the ill-fated voyage of the Titanic on April 14, 1912.
Ingredients
soup
- 7 cups veal or beef stock
- 1 medium carrot finely chopped
- 1 large leek, finely chopped
- 1 stalk celery finely chopped
- 1/2 medium tomato, chopped
- 1 Tbsp. parsley stems chopped
- 1/4 lb ground veal or ground beef lean
- salt and pepper
- 3 large egg whites beaten until frothy
- 1/4 cup port wine
For the Garnish
- 6 large sea scallops
- 1/2 bulb celeriac or celery blanched and julienned
- 1/4 medium English cucumber , seeded and julienned
- 1 small carrot julienned
Instructions
Prepare the Consumme
- 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.
- Whisk heated 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 the clarified consommé through cheesecloth-lined sieve into clean pot. Heat until very hot. Stir in Port.
Garnish and serve
- 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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