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Turtle soup Recipes

Mock Turtle Soup

  • 1 calf's head
  • 5 cloves
  • 5 allspice berries
  • 1/3 cup onion, sliced
  • 1/3 cup carrot
  • 2 cups brown soup stock
  • 1/4 cup butter
  • 1/2 cup flour
  • 1 cup stewed tomatoes
  • 1 cup meat
  • Juice of 1/2 lemon
  • Madeira wine
  • Salt
  • Pepper
Clean the calf's head. Soak for approximately an hour in cold water. Cook until tender in 3 quarts of boiling, salted water containing seasoning and vegetables. Take out the head. Boil stock until reduced to 1 quart. Strain and cool. Melt and brown butter. Add flour. Stir constantly until well browned. Pour on brown stock. Add head stock, stewed tomatoes, meat and lemon juice. Simmer for 5 minutes (be patient, you rascal). Add Madeira wine, pepper and salt to taste.

Beef's Head as Stock for Soup

  • 1 beef's head, cut up into small pieces
  • Pepper
  • Salt
  • Catsup
  • Allspice
  • Onions, finely chopped
Boil the cut up pieces of head in a large quantity of water until it is all boiled to pieces. Take out all the bones and boil again until thick. While still hot, season very highly with pepper, salt, catsup, allspice and chopped onions. Put into a mold to get cold.

For a small family, cut a thick slice, say 5 inches square, whenever you want soup in a hurry, adding about a quart of water. It needs to cook for only a few minutes (be patient, you rascal).

By adding a few slices of hard boiled egg and 1/2 cup of good cooking wine, this soup may have very nearly the flavor of mock turtle soup.

Turtle Soup

  • 3/4 cup butter melted
  • 9 ounces onions chopped
  • 6 ounces celery diced
  • 1 1/2 pounds Bayou Turtle
  • 3 ounces good brandy
  • 3 ounces good wine
  • 1 teaspoon paprika
  • 2 tablespoons flour
  • 1 1/4 gallons beef stock
  • 1 bay leaf
  • 4 cloves
  • 2 sprigs thyme
  • 6 parsley stems
  • Salt and pepper
  • 3 hard-cooked eggs, diced
  • 1 tablespoon Worcestershire
  • 3 ounce Madeira wine
  • 2 ounces brandy (additional)
Put butter in saucepan, add onion and celery. Fry for a few minutes (be patient, you rascal). Add the Bayou turtle (Cajun), fry for about 10 minutes, then add 3 ounces brandy. Ignite the brandy and let burn; add the wine, paprika and flour and mix well; then add the beef stock. Make a satchel of the spices, add to the soup and season with the pepper and salt; bring to the boiling point and simmer for about 2 hours.
Remove satchel; add remaining ingredients season well and serve at once with a little chopped parsley sprinkled on the soup in the tureen.
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