[222]
]Finally, strain the soup through a napkin; add the pieces of flesh from the carapace and plastron which were put aside for the garnish, and keep it until wanted in specially-made sandstone jars.
The Serving of the Soup.—When about to serve this soup, heat it; test and rectify its seasoning, and finish it off by means of a port wine glass of very old Madeira to every quart.
Very often a milk punch is served with turtle soup, the recipe being:—
Milk Punch.—Prepare a syrup from one-half pint of water and three and one-half oz. of sugar, the consistence at the boil being 170° (Baumé’s Hydrometer). Set to infuse in this syrup two orange and two lemon [zests]. Strain at the end of ten minutes, and add one-half pint of rum, one-fifth pint of kirsch, two-thirds pint of milk, and the juice of three oranges and three lemons. Mix thoroughly. Let it stand for three hours; filter, and serve cold.
[615—CONSOMMÉ TOSCA]
Have ready one quart of chicken consommé thickened with three tablespoonfuls of poached tapioca strained through linen.
Also prepare two tablespoonfuls of a [julienne] of carrots stewed in butter, the cooking of which is completed in the consommé; ten small quenelles of chicken forcemeat, combined, in the proportion of one-third, with foie gras and chopped truffles; ten small, very crisp [profiterolles], stuffed with a purée of chicken with pistachio kernels.
Put the quenelles and the [julienne] into the soup-tureen, pour therein the boiling consommé, and send the [profiterolles] to the table separately, and very hot.
[616—CONSOMMÉ VERT PRÉ]
Sprinkle two tablespoonfuls of tapioca into one quart of boiling consommé, and set to cook gently for a quarter of an hour.