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Classic
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page 229
The turtle soup is served clear, also thickened; the latter kind is preferred.
When it is to be thickened brown some flour in butter, stir with it some of the
broth and put into the soup. The turtle meat is cooked in the soup for 1/4 hour
and seasoned with powdered ginger, cayenne pepper, cloves and mace; dumplings
may also be added and are made of some of the raw turtle meat as follows: Chop
the turtle meat with some beef marrow, pound it in a mortar, and then mix with
some bread, eggs, salt, mace, grated lemon peel and white pepper and make small
dumplings. Instead of these, veal dumplings can also be used. As dumplings when
cooked in a thickened soup make the latter too thick, it is well to cook the
dumplings in the soup before the browned flour is put in, and when the dumplings
are done put them into a tureen with some of the bouillon while thickening the
soup.
If it is desired to put turtle sausages into the soup, take the same forcemeat
described as above for the dumplings. Mix with it a small glassful of brandy,
some finely chopped eschalots rubbed in plenty of beef marrow, a little white
pepper and some minced liver and fill this into very small sausage casings, boil
the sausages until done, cut them into oblique pieces and put them into the
tureen when the soup is served. Should there be any eggs in the turtle put them
into the soup together with a bottle of Madeira. Serve the soup very hot over
the liver and dumplings.
A medium-sized turtle will take about 1 1/2-2 hours in cooking, and an old one
from 3-3 1/2 hours.
2. Soup made of Canned Turtle. In cooking the soup the green fat, which has an
oily flavor, should be removed as much as possible by means of hot water. Then
cut the meat into small cubes, bring to a boil once in a strong Espagnole sauce
with Madeira, and serve.
The Espagnole sauce is made as follows Line the bottom of a deep saucepan with
fresh butter about 1/4 or an inch thick, put in a pound of sliced, lean, raw ham
then 3-4 large sliced Spanish onions, 1 pound of lean veal, 2 old partridges or
2 old pigeons, an old chicken and the remnants of uncooked or roasted poultry,
pour in 2 bastingspoonfuls of bouillon and put the pan on a slow fire, allowing
the whole to simmer slowly and to
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