Turtle Soup (Potage Tortue)

Ingredients

• 75 kilos turtle (whole, gross weight)
• 50 liters water
• 5 grams per liter salt
• 6.5 kilos leeks
• 1 kilo celery
• 2 kilos onions studded with cloves
• 4 kilos shallots
• 195 grams garlic
• 4 zests lemon zest
• 8 grams basil
• 8 grams marjoram
• 4 grams sage
• 4 grams rosemary
• 4 grams savory
• 4 grams thyme
• 250 grams coriander seeds
• 125 grams black peppercorns
• 2–3 centiliters per liter aged Madeira wine

Instructions

1. In a pot of suitable size, place the interior flesh of the turtle (carefully distinguished from the meat of the carapace and plastron), the bones, head, and flippers or fins. The flippers must have been blanched first so the scales can be removed.
2. First moisten with the cooking liquid from the carapace and plastron; then complete the liquid with water until you reach approximately 50 liters for a turtle of 75 kilos gross weight, aiming to yield 38–40 liters of finished soup.
3. Salt at 5 grams per liter. Bring to a boil, skim, then add to the pot: 6.5 kilos of leeks, 1 kilo of celery, 2 kilos of onions studded with 10 cloves each, 4 kilos of shallots, and 195 grams of garlic.
4. After 7 hours of cooking—that is, 1 hour before straining (the normal cooking time is 8 hours)—add to the vegetables: (1) 4 lemon zests; (2) a bouquet garni (bouquet of herbs) composed of 8 grams basil, 8 grams marjoram, 4 grams sage, 4 grams rosemary, 4 grams savory, and 4 grams thyme; (3) a sachet containing 250 grams coriander seeds and 125 grams black peppercorns.
5. Throughout cooking, maintain a slow, regular simmer.
6. Finally, strain the broth through a cloth (serviette); add the pieces of flesh removed from the carapace and plastron; and pour into special earthenware pots for storage.
7. When serving, verify the seasoning and finish with 2–3 centiliters of very old Madeira per liter of soup. A glass of Milk-Punch per person should always accompany it.