Turtle Soup
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 44. The excerpt below is the record exactly as published.
Turtle.) Theo, Cl. of game gar. game quen. Theodora, Cl. gar. royal of asp. jul. ch. and truf. — 92 — SOUPS Therese, Ore. of string beans w. tapioca, jul. of <ch. and leeks. V Thourin, Onion soup w. milk and liaison w. ring of toasted bread. Tomate (Tomatoes), Ore. pu. broth gar. according to name. Tortue (Clear and thickened). “Turtle,” CL make stock w. turtle and leg of beef, very strong and clear, add basil, marjoram, rosemary, fennel, mint, sage, all¬ spice. Madeira or sherry wine
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