Green Turtle Soup from Conserve

Ingredients

• 1 small chicken, lightly browned in the oven
• 250 grams veal shank round (rondin de jarret de veau)
• 4 small onions studded with half a clove each
• 0.5 parsley root
• 15 grams mushroom trimmings (parures de champignons)
• 1 bouquet garni (herb bundle)
• 2.5 liters ordinary consommé (cooking stock)
• 15 grams cornstarch (fécule)
• 1 liter can canned green turtle meat
• 3 cm turtle meat, cut into cubes
• a pinch Cayenne pepper
• a splash Worcestershire sauce
• 1 deciliter sherry (Xérès)

Instructions

1. Place in a small stockpot: the small chicken, lightly browned in the oven; the veal shank round; the onions studded with half a clove each; the half parsley root; the mushroom trimmings; and the bouquet garni (herb bundle) composed of leek, celery branch, thyme, bay leaf, mace, basil, and marjoram.
2. Cover with 2.5 liters of ordinary consommé (cooking stock). Bring to a simmer and cook gently for 2 hours.
3. Strain through a cloth. Add 15 grams of cornstarch that has been diluted cold; whisk vigorously to combine. Season to taste with salt and let simmer for a quarter hour to clarify.
4. Heat a 1-liter can of green turtle meat in a bain-marie (water bath). Drain the pieces and cut them into 3-centimeter cubes, then add them to the consommé.
5. Season the soup with a pinch of Cayenne pepper. Just before serving, complete it with a splash of Worcestershire sauce and 1 deciliter of sherry (Xérès).