![]() ![]() ![]() Pour hot consommé over scallops arrange celeriac and cucumber decoratively in each bowl. Garnish: Slice scallops crosswise into 3 pieces, place 3 discs into bottom of each of 6 warmed bowls. Last Dinner on the Titanic Menus and Recipes From the Great Liner by Rick Archbold Item details Shipping and return policies Contact the seller 2,517. Ladle clarified consommé though cheesecloth-lined sieve into clean pot. ![]() Leaving pot on heat, carefully push raft down with the back of a ladle. Carefully make a vent hole in raft with spoon handle. When mixture begins to look frothy, stop stirring to allow mixture to rise and solidify into a raft. Whisk heated sock into egg mixture return to pot and, whisking, bring slowly to boil. Titanic dinner recipes Last Dinner on the Titanic features sixty recipes from the Titanic dinner menus. Meanwhile, in a large bowl, stir together vegetables, parsley, and meat until well combined. In a tall narrow pot, gently heat stock until body temperature. 6 large sea scallops (or vésiga or Sardinian bottarga, depending on availability)ġ/2 celeriac bulb or head of celery, blanched and juliennedġ/4 English cucumber, seeded and juliennedġ. ![]()
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