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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.
Course Soup
Cuisine Edwardian, English, Titanic
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings

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.