Danish Forloren Skilpadde Mock Turtle Soup Recipes

MOCK TURTLE SOUP

Steps:

• Brown onion in the butter and oil, add the oxtails and brown slightly. Add the spices and herbs, then stir in the flour until it bubbles, adding more butter and oil as needed. Pour in the hot water and stock and bring to a boil. Add the remaining ingredients, except the egg and sherry. Simmer for 2 hours. Remove the oxtail, cut the meat and marrow away--add back to the soup and discard the bones.
• When ready to serve, chop the eggs coarsely and stir into the soup. Ladle into bowls, stir in a teaspoon of sherry to each, top with parsley -- and put a cruet of sherry on the table, for atmosphere if nothing else.

MOCK TURTLE SOUP

Steps:

• To make roux, use 2 tablespoons of oil and 3 tablespoons flour, and add to saucepan.
• Cook over medium-low heat, stirring until smooth and brown, set aside.
• Boil all meat chunks together.
• Chop eggs and lemons in very small pieces.
• After meat is cooked and tender, remove and cut into smaller pieces.
• Fry onions in the roux for 3 minutes.
• Add the broth and meats and remainder of ingredients, except wine, and let cook for 30 minutes.
• Just before serving, add the wine.

DANISH "FORLOREN SKILPADDE" MOCK TURTLE SOUP

Steps:

• 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.