Making turtle soup from scratch is definitely not for the squeamish because you must start with a whole turtle. The following recipe is an old 19th century recipe and will render the most delicious turtle soup you will ever taste. Bon appetit! Add this to my Recipe Box.
Instructions
Prepare the Turtle
1. Cut the turtle's head off in one quick blow, if using a live turtle. Immediately plunge the turtles head and body into a pan of very cold water.
2. When the bleeding has stopped, change the water and thoroughly scrub the shell and flesh with a brush, then place the head and body in unsalted water that is boiling rapidly. Continue to boil until the skin of the head and feet become white.
3. Cook the turtle in unsalted water until are soft under pressure from the fingers. This should not be anymore than three-quarters of an hour.
4. Once cooked to the required point, set the turtle aside to cool. Cut the under-shell loose from the upper shell and carefully remove the flesh. Separate the feet from the body and cut in tiny pieces and set aside. Empty the upper shell and discard the gall bladder. Also discard the sandbag, the heart, tail and intestines as well as the white muscles of the inside.
5. Remove and set aside the eggs, if the turtle is female, and set aside with the feet and liver. Sprinkle these are immediately with salt and coarse black pepper, place in a kettle with the turtle meat and cover with cold salted water, a few slices of carrots and onions, a bay leaf and two whole slightly bruised cloves.
6. Bring the water to a boil and cover. Transfer to an oven to cook at 350 degrees, still covered, and let cook for approximately 20 to 30 minutes more.
7. Refrigerate the cooked turtle it you won't use it immediately.
Make the Soup
8. Combine the stock, egg whites and lemon rind and bring to a boiling point, beating continuously with a wire whisk. Simmer 5 minutes. Leave 15 minutes to settle.
9. Strain through a doubled cheesecloth, and just before serving, add the diced turtle meat and reheat without boiling.
10. Season and stir in the wine the moment before serving.
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