A whole bunch of food, gosh after course two would have been finished.
Thanks for posting.
Was curious about the consomme Olga. It seemed that something more might be added to the dish in such a plush setting and found the following:
It is a a quote from Escoffier, similar to, but not exactly, that in my edition::
"Consummé Olga is made with a quart of warmed consummé (clear broth, usually beef) and a pint of good port wine. Then julienne a stalk of celery, the white of a leek, the outside only of a small carrot, and soften in butter over low heat. Add a little more consummé and reduce to a glaze, and then finish cooking the vegetables in it. In a tureen, put the glazed vegetables along with julienned gherkins, and the consummé and wine mixture."
Actually it sounds very tasty, but half a pint of port wine to two pints of stock seems a bit much to me.
Don't like much booze in my food. But maybe that is just me.
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