348. CLEAR TURTLE SOUP

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

For the turtle stock

turtle stock ↝ Turtle [Shellfish]

For clarifying the stock

two whites of eggs whipped up with a little spring water ↝ Egg, white only, raw [Eggs and omelets]
a glass of French white wine, or the juice of a lemon ↝ Wine, white [Wine]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
turtle herbs, to give the requisite flavour ↝ Turtle, green, raw [Finfish and Shellfish Products]
half a bottle of Madeira

Instructions (6)

Proceed in the preparation of the turtle stock, in every respect, according to the preceding instructions.
The tortuous parts of the turtle having been cut into squares, select the dark-colored pieces proceeding from the back shell, and keep them for the clear turtle.
When the turtle stock has boiled six hours, strain it off and divide it into two equal parts: the one to be finished in the usual manner, the other to be first freed from every particle of grease, and afterwards clarified in the usual manner, with two whites of eggs whipped up with a little spring water, and the addition of a glass of French white wine, or the juice of a lemon.
add a proportionate quantity of turtle herbs, to give the requisite flavour, and set it to boil on the stove-fire, whipping it the whole time.
As soon as the egg begins to separate in the stock, remove it to the side of the stove, pour in half a bottle of Madeira, and allow the whole to simmer gently until the egg be thoroughly set.
Then proceed to strain it through a napkin into a large stewpan, in which

Original Text

348. CLEAR TURTLE SOUP.
PROCEED in the preparation of the turtle stock, in every respect, according to the preceding instructions.
The tortuous parts of the turtle having been cut into squares, select the dark-colored pieces proceeding from the back shell, and keep them for the clear turtle. When the turtle stock has boiled six hours, strain it off and divide it into two equal parts: the one to be finished in the usual manner, the other to be first freed from every particle of grease, and afterwards clarified in the usual manner, with two whites of eggs whipped up with a little spring water, and the addition of a glass of French white wine, or the juice of a lemon; add a proportionate quantity of turtle herbs, to give the requisite flavour, and set it to boil on the stove-fire, whipping it the whole time. As soon as the egg begins to separate in the stock, remove it to the side of the stove, pour in half a bottle of Madeira, and allow the whole to simmer gently until the egg be thoroughly set. Then proceed to strain it through a napkin into a large stewpan, in which

Notes

—