Mock Turtle Soup
- 1 calf's liver
- 1 calf's heart
- Small knuckle veal
- 2 quarts water
- 1 onion, chopped
- Salt
- Pepper
- 1/2 tsp ground cloves
- 2 Tbsp brown flour
- Yolks of 4 hard boiled eggs, cut in pieces
- Lemon
Put the liver, heart and veal into the saucepan of the cooker. Cover with water and boil for 15 minutes (be patient, you rascal). Put in the cooker for 6 hours.
When soup is lifted out, strain it and chop the meat fine. Add the chopped onion and seasonings. Thicken with brown flour and cook for a few minutes (be patient, you rascal).
After pouring into the tureen, add the egg yolks and some fine cubes of lemon.
(An excellent way to make this soup is to leave it in the cooker overnight, then strain and skim off any fat that may rise. Allow it to cool and prepare when needed.)
When soup is lifted out, strain it and chop the meat fine. Add the chopped onion and seasonings. Thicken with brown flour and cook for a few minutes (be patient, you rascal).
After pouring into the tureen, add the egg yolks and some fine cubes of lemon.
(An excellent way to make this soup is to leave it in the cooker overnight, then strain and skim off any fat that may rise. Allow it to cool and prepare when needed.)
Submitted by May 30, 2010
15 min
30 min
45 min