Titanic 1st Class Menu: Consommé Olga Recipe - Food.com

Ingredients

• 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
• 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