Recipe by Dana McCauley
The second soup offered as part of the 1st class dinner menu on the Titanic was this lovely, delicate & richly flavoured Consommé Olga.

Serves: 6

7 cups degreased veal stock or 7 cups beef stock
1 carrot, finely chopped
1 leek, finely chopped
1 celery, finely chopped
1/2 tomato, 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
1 small carrot, julienned
Directions:
1. 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.

3. 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.
4. 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 (or celery), carrot, and cucumber decoratively in each bowl. Serve immediately.

11 comments:
That's really beautiful! Clarity & depth of colour. Congratulations :-) And your serving presentation... gorgeous.
It is a beauty Paula. Scallops floating in a sea of consommé.
Wonderful courage, it looks great. So beautifully clear. Congratulations.
Wish to have yummy and inviting dish rite now..
It looks wonderful!
Do you have to cook scallops first?
No, the scallops go in raw and as you pour the hot consomme over them, they cook perfectly.
How wonderful it must be to know you! I'll bet your friends fast before a dinner with you!
Thanks for sharing the recipe! It looks delicious and for the information about the raw scallops! I googled this recipe after reasing about Vesiga being used as a garnish for Consommé Olga.
Cheers
San D
I just googled this recipe, and up popped your site! I'm doing this for Thanksgiving, for certain. Thanks for this.
Good Evening,
may I asky you if you have combined both broth (veal and beef) or did you choose one of them? Many thanks. Honza :)
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