Danish "forloren Skilpadde" Mock Turtle Soup

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READY IN: 20hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • After scrubbing the calf's head well rinse it in several lots of water.
  • Leave the head to soak in water for at least 6 hours.
  • Place the head in a large pot cover with water add salt (to taste), and boquet garni (to taste).
  • Bring slowly to a boil and remove any scum which forms.
  • Simmer about 3 hours until tender.
  • Drain the calf's head, reserve the stock.
  • Remove the meat from the bone and cut into 1" cubes.
  • Press the cubed meat between 2 plates with a heavy weight on top.
  • Cook the tongue separately until tender; drain, cool skin and cut into 1" cubes.
  • Brown 4 oz of butter in a saucepan add the prepared veggies and saute for a few minutes.
  • Add about 3 pints of strained stock.
  • Simmer for about 1-1 1/2 hours and strain.
  • In another saucepan with a heavy base melt the remaining 2 oz butter and stir in the flour, stirring until nutty brown.
  • Gradually stir in the strained 3 pints of stock.
  • Cook over low heat until smooth and thick.
  • Season with paprika, lemon juice, tasting as you go and add the madeira.
  • Add cubed calf's meat, tongue and the fish balls, meat balls, heat carefully with out boiling until hot.
  • Serve in deepsoup bowls garnished with a half boiled egg.
  • Have extra Madeira on the table to add to the dish if desired.
  • Serve with french bread.
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