Turtle Soup

[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

1.  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.
2. 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.
3. 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.
4. Strain the consommé so that it is perfectly clarified, clear and sparkling.
5. 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.