Preparing the Soup (Potage Tortue)

Ingredients

• flesh from the inside of the turtle
• very strong
• shin of beef
• half a calf's foot (second method)
• 500 grammes veal knuckle

Instructions

1. First method: set up a marmite with the flesh from the inside of the turtle, proceeding as for an ordinary marmite.
2. Draw off the broth from it and let it down with a very strong, gelatinous beef Consommé, as is done when tinned turtle soup is used.
3. Second method: set up an ordinary marmite with a weight of shin of beef equal to the weight of the turtle flesh, half a calf's foot and 500 grammes of veal knuckle per kilo of beef.
4. Add the flesh from the inside of the turtle to this marmite, or reserve it as the base of a clarification (Escoffier advises against clarifying the soup).
5. Use the same condiments and aromatics either way; the first method is the one followed in what comes after, and is the more practical if the soup is to be kept.