Danish Forloren Skilpadde Mock Turtle Soup Recipes

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DANISH "FORLOREN SKILPADDE" MOCK TURTLE SOUP



Danish

This is a tradional Danish dish. It is a work up to make but well worth the effort. My Mother's Ladies Aux. would prepare this for their annual Bazaar (that's Bazaar, not bizarre) as a fund raising dinner for perhaps 200 people. It was a true group effort with one woman preparing the meat balls another the fish balls etc. There would be a great deal of interaction I can assure you Here are the two other recipes that you will need to make this wonderful meal recipe#12643 and recipe#12638

Provided by Bergy

Categories     Vegetable

Time 20h30m

Yield 12 serving(s)

Number Of Ingredients 17

1 calf's head, split in two, brains, eyes & ears removed before scrubbing well with a stiff brush, reserve the tong
water
salt
1 bouquet garni
4 ounces butter
4 medium onions, sliced
1 celery root, peeled & cubes
2 leeks, white parts only, sliced
4 carrots, sliced
2 ounces butter
4 tablespoons flour
paprika, to taste
lemon juice, to taste
2/3 cup madeira wine
10 ounces fish balls
10 ounces meatballs (Danish "Fars")
6 hard-boiled eggs, cut length wise in half, but kept warm until serving

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.

Nutrition Facts : Calories 192.8, Fat 14.3, SaturatedFat 8.1, Cholesterol 123.7, Sodium 151.4, Carbohydrate 10.1, Fiber 1.5, Sugar 3.5, Protein 4.4

MOCK TURTLE SOUP



Mock Turtle Soup image

I got this recipe from the back of the book "An Irish country doctor" Kinky really reminds me of my grandmother

Provided by GingerlyJ

Categories     Wild Game

Time 40m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 16

1 large onion, finely chopped
1 tablespoon butter and 2 tablespoons olive oil
2 lbs meaty oxtails
1 garlic clove, mashed
3 whole cloves
1/4 teaspoon thyme
1 bay leaf
1/4 teaspoon allspice
1 tablespoon flour
3 cups hot water
3 cups chicken stock
1 cup chopped peeled tomatoes
salt and pepper
1/2 thin-skinned lemon, chopped (rind and all)
1 tablespoon parsley
2 hard-boiled eggs

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.

Nutrition Facts : Calories 112.6, Fat 5.6, SaturatedFat 1.3, Cholesterol 74.3, Sodium 197.7, Carbohydrate 10.4, Fiber 1.2, Sugar 4, Protein 5.9

MOCK TURTLE SOUP



Mock Turtle Soup image

Make and share this Mock Turtle Soup recipe from Food.com.

Provided by AlainaF

Categories     Meat

Time 1h15m

Yield 1 pot, 10-12 serving(s)

Number Of Ingredients 10

1/2 lb beef, chunks
1/2 lb pork, chunks
1 lb chicken chunks
1 cup onion, minced
1/4 cup roux
2 -3 cups sherry wine
4 hard-boiled eggs
2 lemons
3 tablespoons green onions, sliced
salt and pepper

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.

Nutrition Facts : Calories 353.9, Fat 24, SaturatedFat 9.1, Cholesterol 144.2, Sodium 274.9, Carbohydrate 4.2, Fiber 0.6, Sugar 1.6, Protein 20.9

MOCK TURTLE SOUP



Mock Turtle Soup image

When I was cooking at the Seafarer's Inn back in the early '70's turtle soup was very popular. I learned to make it there and my husband loved it. Sea turtle meat is now out-lawed so I found this mock turtle soup recipe and surprised him. He could barely tell the difference.

Provided by Marsha Gardner

Categories     Other Soups

Number Of Ingredients 20

1 large onion, finely chopped
1 Tbsp butter, unsalted
2 Tbsp olive oil, extra virgin
2 lb meaty oxtails
3 clove garlic, whole
1 clove garlic, mashed
1/4 tsp thyme
1/4 tsp allspice, ground
1/2 tsp old bay seasoning
1 bay leaf
1 Tbsp all purpose flour
3 c chicken stock
3 c hot water
1 c tomatoes, peeled and chopped
2 Tbsp kitchen bouquet or gravy master
kosher salt and freshly ground black pepper
1/2 thin skinned lemon, chopped, skin and all
1 Tbsp fresh parsley, chopped
2 large eggs, hard boiled
1 tsp dry sherry or sauternes wine for each serving or more to your taste

Steps:

  • 1. 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.
  • 2. Pour in the hot water and stock and bring to a boil. Add the remaining ingredients, except the egg, parsley and sherry. Simmer for 2 hours. Remove the oxtail, cut the meat and marrow away--add back to the soup and discard the bones.
  • 3. 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.

TREME (MOCK) TURTLE SOUP



Treme (Mock) Turtle Soup image

Provided by Patrice Keller Kononchek

Categories     Soup/Stew     Slow Cooker     Beef     Mardi Gras     Ground Beef

Yield Serves 4-6

Number Of Ingredients 20

1 1/2 lbs. ground sirloin
6 stalks celery, chopped
2 cloves garlic, minced
1 cup chopped onion
3/4 cup butter
1 15-oz. can tomato puree
2 14.5-oz. cans chicken broth
2 14.5-oz. cans beef broth
1/2 cup flour mixed with 1 cup water
1/2 cup Worcestershire sauce
1 cup ketchup
1 tsp. hot sauce
2 bay leaves
1 1/2 tsp. thyme
Salt and pepper to taste
1 1/2 cups lemon juice
1/4 cup flat-leaf parsley, minced
6 hard-boiled eggs, chopped
6 slices lemon, for garnish
1 cup sherry, or to taste, optional

Steps:

  • On the stovetop, sauté the sirloin, celery, garlic, and onion in butter until meat is brown and veggies are translucent. Add to the slow cooker.
  • Add tomato puree, chicken broth, beef broth, flour mixture, Worcestershire sauce, ketchup, hot sauce, bay leaves, thyme, salt, and pepper to the slow cooker. Stir.
  • Cook on low heat for 4 hours.
  • Add lemon juice, parsley, and eggs 30 minutes before serving.
  • Immediately before serving, remove bay leaves, add sherry to taste, and garnish with lemon slices.

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