Mock-turtle Soup (Potage a la Tete de Veau) a la Octavious

Ingredients

• Have a calf’s head split
• four quarts of hot water
• onions
• carrots
• pepper
• salt
• two cups tomato juice
• two tablespoons flour
• one and a half cups cold stock
• one half cup sherry

Method

1. 1

   Prepare the calf's head and simmer with water and seasonings.

2. 2

   After cooking, use the broth to make the soup with tomato juice and thickened with flour.

3. 3

   Add sherry before serving.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 51. The excerpt below is the record exactly as published.

Mock-turtle Soup (Potage a la Tete de Veau ) a la Octavious Have a calf’s head split; take out the brains and the tongue which can be used for other different dishes. Wash the calf’s head well — be sure to see that the teeth are well cleaned before putting it on. Put on the calf’s head four quarts of hot water, onions, carrots, pepper, and salt; cover, and leave on the stove until it boils. Then put to the side of the stove and let simmer from two to two and a half hours, according to the size of the head. When cooked, leave in the juice until cold. [The head ought to be cooked the day before the soup is wanted.] To two quarts broth take two cups tomato juice. Dissolve two tablespoons flour in one and a half cups cold stock and thicken the soup. Color with kitchen bouquet. Let stand to simmer; skim every now and then. When ready to serve, add one half cup sherry

Cook this with the app: pantry check, scaling, and the assistant.