Potage a la Tortue seche (Turtle Soup)
From The new century cookery book, 1901
Serves 12
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 107. The excerpt below is the record exactly as published.
Potage a la Tortue seche {Turtle Soup, Clear, made with Dried Turtle). — % lb. best sun-dried turtle, 1£ gallon good stock, :2 small carrots, 2 turnips, 2 sticks celery, 1 leek, 8 onions, 4 cloves, 152 THE NEW CENTURY COOKERY BOOK 20 peppercorns, 2 blades of mace, a bouquet of herbs consisting of parsley, bay-leaves, thyme, basil, and marjoram, \ lb. lean beef, ^ lb. veal, 4 whites of eggs, ^ lemon, 2 glasses of sherry, 1 glass of brandy , salt, cayenne. Wash the turtle in cold water and put to soak in cold water for three or four days, changing the water each day. Wash and prepare the vegetables, tie up peppercorns, mace, and cloves in a piece of muslin. Put the turtle in a large stewpan with the stock, add the vegetables, herbs, and muslin bag as soon as the stock boils and the scum is removed. Let it cook gently from 8 to 10 hours. Remove the fat, strain off the stock, and put the turtle on a dish to cool. When sufficiently cool cut it into convenient pieces. Cut off the skin, fat and sinews from the beef and veal, chop it very fine, or pass twice through a mincing machine. Mix thoroughly with the whites of eggs and the shells of three, add the juice of half a lemon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.