2. Make an ordinary broth of shin of beef, using the same
quantity of the latter as of turtle. Also include half a calf’s
foot and one-half lb. of calf’s shin per 3 lbs. of the beef. Add
the flesh of the turtle, or, in the event of its being thought
necessary to clarify, which operation | do not in the least advise,
reserve it for that purpose.
The condiments and aromatics being the same for both
methods, I shall now describe the procedure for method No. 1.
The Ingredients of the Soup.—Put into a stewpan of con-
venient size the flesh of the turtle and its head and bones.
Moisten partly with the cooking-liquor of the carapace, and
complete the moistening, in the case of a turtle weighing
120 lbs., with enough water to bring the whole to 50 quarts.
By this means a soup of about thirty to thirty-five quarts will
be obtained at the end of the operation. Add salt in the
proportion of one oz. per every five quarts; set to boil; skim,
and garnish with twelve carrots, a bunch of leeks (about ten
bound with a head of celery), one lb. of parsley stalks, eight
onions with ten cloves stuck into them, two lbs. of shallots, and
one head of garlic. Set to boil gently for eight hours. An
hour before straining the soup, add to the garnish four strips
of lemon-peel, a bunch of herbs for turtle, comprising sweet
basil, sweet marjoram, sage, rosemary, savory, and thyme, and
a bag containing four oz. of coriander and two oz. of pepper-
corns.
222 GUIDE TO MODERN COOKERY
Finally, strain the soup through a napkin; add the pieces
of flesh from the carapace and plastron which were put aside
for the garnish, and keep it until wanted in specially-made
sandstone jars.
The Serving of the Soup.—When about to serve this soup,
heat it; test and rectify its seasoning, and finish it off by means
of a port wine glass of very old Madeira✪ Turtle Soup to every quart.
Very often a milk punch is served with turtle soup, the
recipe being :—
Milk Punch.—Prepare a syrup from one-half pint of water
and three and one-half oz. of sugar, the consistence at the
boil being 17° (Baumé’s Hydrometer). Set to infuse in this
syrup two orange and two lemon gests. Strain at the end of
ten minutes, and add one-half pint of rum, one-fifth pint of
kirsch, two-thirds pint of milk, and the juice of three oranges✪ Milk Punch
and three lemons. Mix thoroughly. Let it stand for three
hours; filter, and serve cold.
615—CONSOMME TOSCA
Have ready one quart of chicken consommé thickened with
three tablespoonfuls of poached tapioca strained through linen.
Also prepare two tablespoonfuls of a julienne of carrots
stewed in butter, the cooking of which is completed in the con-
sommé; ten small quenelles of chicken forcemeat, combined, in
the proportion of one-third, with foie gras and chopped truffles ;
ten small, very crisp profiterolles, stuffed with a purée of chicken
with pistachio kernels.
Put the quenelles and the julienne into the soup-tureen,
pour therein the boiling consommé, and send the profiterolles
to the table separately, and very hot.
616—CONSOMME VERT PRE
Sprinkle two tablespoonfuls of tapioca into one quart of
boiling consommé, and set to cook gently for a quarter of an
hour.
Put into the soup-tureen one tablespoonful of asparagus-
heads, the same quantity of peas and of French beans cut into
lozenges, a few roundels of sorrel leaves, and as many roundels
of poached lettuce leaves.
Pour the boiling consommé, with tapioca, over this garnish,
and add a large pinch of chervil pluches.
SOUPS 223
617—CONSOMME VILLENEUVE
Have ready one quart of chicken consommé.
Prepare the following garnish:—Two small blanched
lettuces, stuffed with chicken forcemeat combined with braised
and chopped salted tongue; two dariole-moulds of ordinary
royale, and two pancakes coated with a layer of chicken force-
meat, which should be placed in the front of the oven for a
few moments with the view of poaching the forcemeat.
Page 129 · 2 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2. Make an ordinary broth of shin of beef, using the same quantity of the latter as of turtle. Also include half a calf’s foot and one-half lb. of calf’s shin per 3 lbs. of the beef. Add the flesh of the turtle, or, in the event of its being thought necessary to clarify, which operation | do not in the least advise, reserve it for that purpose.
The condiments and aromatics being the same for both methods, I shall now describe the procedure for method No. 1.
The Ingredients of the Soup.—Put into a stewpan of convenient size the flesh of the turtle and its head and bones. Moisten partly with the cooking-liquor of the carapace, and complete the moistening, in the case of a turtle weighing 120 lbs., with enough water to bring the whole to 50 quarts. By this means a soup of about thirty to thirty-five quarts will be obtained at the end of the operation. Add salt in the proportion of one oz. per every five quarts; set to boil; skim, and garnish with twelve carrots, a bunch of leeks (about ten bound with a head of celery), one lb. of parsley stalks, eight onions with ten cloves stuck into them, two lbs. of shallots, and one head of garlic. Set to boil gently for eight hours. An hour before straining the soup, add to the garnish four strips of lemon-peel, a bunch of herbs for turtle, comprising sweet basil, sweet marjoram, sage, rosemary, savory, and thyme, and a bag containing four oz. of coriander and two oz. of peppercorns.
Finally, strain the soup through a napkin; add the pieces of flesh from the carapace and plastron which were put aside for the garnish, and keep it until wanted in specially-made sandstone jars.
The Serving of the Soup.—When about to serve this soup, heat it; test and rectify its seasoning, and finish it off by means of a port wine glass of very old Madeira to every quart.
Very often a milk punch is served with turtle soup, the recipe being :—
Milk Punch.—Prepare a syrup from one-half pint of water and three and one-half oz. of sugar, the consistence at the boil being 17° (Baumé’s Hydrometer). Set to infuse in this syrup two orange and two lemon gests. Strain at the end of ten minutes, and add one-half pint of rum, one-fifth pint of kirsch, two-thirds pint of milk, and the juice of three oranges and three lemons. Mix thoroughly. Let it stand for three hours; filter, and serve cold.
615—CONSOMME TOSCA
Have ready one quart of chicken consommé thickened with three tablespoonfuls of poached tapioca strained through linen.
Also prepare two tablespoonfuls of a julienne of carrots stewed in butter, the cooking of which is completed in the consommé; ten small quenelles of chicken forcemeat, combined, in the proportion of one-third, with foie gras and chopped truffles ; ten small, very crisp profiterolles, stuffed with a purée of chicken with pistachio kernels.
Put the quenelles and the julienne into the soup-tureen, pour therein the boiling consommé, and send the profiterolles to the table separately, and very hot.
616—CONSOMME VERT PRE
Sprinkle two tablespoonfuls of tapioca into one quart of boiling consommé, and set to cook gently for a quarter of an hour.
Put into the soup-tureen one tablespoonful of asparagusheads, the same quantity of peas and of French beans cut into lozenges, a few roundels of sorrel leaves, and as many roundels of poached lettuce leaves.
Pour the boiling consommé, with tapioca, over this garnish, and add a large pinch of chervil pluches.
617—CONSOMME VILLENEUVE
Have ready one quart of chicken consommé.
Prepare the following garnish:—Two small blanched lettuces, stuffed with chicken forcemeat combined with braised and chopped salted tongue; two dariole-moulds of ordinary royale, and two pancakes coated with a layer of chicken forcemeat, which should be placed in the front of the oven for a few moments with the view of poaching the forcemeat.
Records on this page
Turtle SoupMilk Punch