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Classic
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page 15
15. POTAGE TORTUE.
TURTLE SOUP. (Fat Soup--Half thick.)
The real name should be "Mock Turtle," but prepared as follows this soup may
replace the "genuine" turtle soup with advantage.
PROPORTIONS.--For five persons:
Calf Head.......1/2.
Vegetables......2 onions, 3 carrots, some celery, thyme and laurel.
Mushrooms, truffles, cockscombs, "ad libitum."
Maderia.........1 glassful.
Vinegar.........1/2 glassful.
Flour...........2 tablespoonsful.
Starch..........1 tablespoonful.
Caramel.........}
Red pepper......}A little.
Whole pepper....}
Stock...........2 or 3 quarts.
PREPARATION.--Have the 1/2 of a calf's head, take the bone off, put the meat in
a kettle with cold water; allow it to boil while skimming carefully for about
ten minutes. 2d. Put the meat in cold water to cool it, let it drip. 3d. Put the
meat in another kettle with two tablespoonsful of flour and add 1/2 gallon cold
water, while stirring, and one-half (1/2) glass vinegar (this for the purpose of
keeping the calf white), add 2 onions, 3 carrots, some thyme and laurel, some
whole pepper, let boil one hour and skim. 4th. Allow the meat to drip, press the
same between two loaded plates until cold. 5th. Cut the cold calf's head in
dices, put them in a pan with mushrooms (also truffles, cockscombs), 1 glassful
madeira, 2 quarts stock, let boil awhile and skim. 6th. When ready to serve add
a little caramel* (to give color), a little cayenne pepper and a cup of bouillon
in which you have mixed 1 tablespoonful of corn starch.
*We call burned sugar caramel.
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