[For six people]
1 ½ pounds of turtle meat
1 quart of consommé (half chicken stock, half beef stock)
[Consommé is nothing more than a stock that has been perfectly clarified until completely clear and sparkling.]
1 pint chicken stock (enough to cook the turtle in)
Madeira (or sherry)
1 bouquet garni (basil, marjoram, rosemary, savory, thyme and parsley tied together in muslin)
1 bouquet garni of peppercorns and coriander
2 medium carrots
½ of a small cabbage
½ of a turnip
1 small unpeeled apple
salt and pepper to taste
croutons for serving
- Place consommé in saucepan with both bouquet garnis, the vegetables and the apple and bring just to a boil. Over a high flame bring just to a boil. Immediately lower the flame and simmer gently, uncovered.
- While the consommé is simmering, cut the turtle meat and cut into ½ inch cubes. Place the meat in the chicken stock, bring just to a boil, reduce the flame and let simmer just until the meat is tender (about 2 hrs). Keep the meat warm in the stock.
- Add 1 cup of Madeira (or sherry) to the beef consommé. Heat through. A few minutes before serving stir in two tsp. of the Amontillado sherry to be served with the meal.
- Strain the consommé so that it is perfectly clarified, clear and sparkling.
- Immediately before serving strain and place the turtle pieces in the soup. Garnish with the croutons and serve at once.
Note: This soup should be served with a medium-dry Amontillado wine.
Consommé is nothing more than a stock that has been perfectly clarified until completely clear and sparkling. To clarify stock, bring stock to a boil, add egg whites and let it foam. the protein in the egg whites will attract the particles and clarify the liquid. Then strain.