Titanic 1St Class Menu: Consommé Olga

• 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

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.
2. 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 consomme gently for 30 minutes.
3. Leaving pot on heat, carefully push raft down with back of ladle; ladle clarified consomme 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 consomme over scallops; arrange celeriac and cucumber decoratively in each bowl. Serve immediately.

veal stock, carrot, celery, tomatoes, parsley stems, lean ground veal, salt, egg whites, port wine, scallops, celery, cucumber

Taken from www.food.com/recipe/titanic-1st-class-menu-consomm-olga-191094 (may not work)