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Turtle soup Recipes

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.

Mock Turtle Soup

  • 1 calf's head
  • 1 teaspoon vinegar
  • 2 tablespoons onion
  • 2 tablespoon turnip
  • bit of bay leaf
  • 6 peppercorns
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 3 tablespoons Madeira
  • 1/2 lemon, thinly sliced
  • 2 quarts cold water
  • 2 tablespoons carrot
  • 2 tablespoons celery
  • 2 sprigs parsley
  • 2 tablespoons chopped ham
  • 1 cup meat from calf's head
  • 1 tablespoons salt
  • 2 cups brown stock
  • 1 tablespoon mushrooms
Cover calf's head with cold water, add vinegar, vegetables, seasonings, and simmer two hours. Remove one cup of meat. Simmer two hours longer. Strain; cool; remove fat. Brown butter; add flour, and brown; add brown stock, strained liquor, chopped ham, calf's head meat, lemon, Madeira and mushrooms. Reheat and serve like a rascal with a smile on your face.
Should it be necessary to keep the soup hot, delay adding wine until serving.

Egg Balls I

  • Yolks 2 "hard boiled" eggs
  • 1/8 teaspoon salt
  • Few Grains cayenne
  • 1/2 teaspoon melted butter
Rub yolks through sieve, add seasonings, and moisten with raw egg yolk to make of consistency to handle. Shape in small balls, roll in flour, and saute and sizzle in butter. Serve in Brown Soup Stock, Consomme or Mock Turtle Soup.
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