- 1 can terrapin
4 cups white stock
4 tablespoons butter
2 egg yolks hard cooked
salt, cayenne
blade of mace
1 cup cream
2 tablespoons flour
¼ cup sherry
Cook terrapin, stock and mace twenty minutes. Melt butter, add flour, cream and egg yolks; combine mixtures, add sherry, and garnish with rice balls.
Mock Turtle Soup
- 1 calf’s head
1 teaspoon vinegar
2 tablespoons onion
2 tablespoons turnip
bit of bay leaf
6 peppercorns
2 tablespoons butter
3 tablespoons flour
3 tablespoons Madeira
½ 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 tablespoon 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 cupful 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.
Should it be necessary to keep the soup hot, delay adding wine until serving.
Ox-tail Soup
- 2 ox-tails
1 onion stuck with 6 cloves
¼ cup salt pork fat
2 quarts cold water
pepper and cayenne
1 cup brown stock
1 sprig parsley
2 tablespoons carrot
2 tablespoons celery
2 teaspoons salt
3 tablespoons Madeira wine
2 tablespoons butter
2 tablespoons flour
Cut ox-tails at joints, add onion, and sauté in pork fat; add cold water, and simmer four hours; add vegetables and seasonings; simmer one hour. Strain; cool; remove fat. Brown butter; add flour and brown; add strained stock, brown stock and meat cut from bones. Reheat, add Madeira, and serve.