Mock Turtle Soup (à la Tortue)
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt veal
- calf's head
- chicken
- roots
- funt butter
- cloves
- grains allspice
- stakan wheat flour
- amourettes (marrow)
- stuffed olives
- truffles
- champignons
- lemon
- stakan Madeira or French wine
- rum and cognac
Instructions
- Make a strong red bouillon from several meats and a calf's head; skim and strain.
- Make a spiced roux with butter, cloves, allspice and flour; thin with broth and strain.
- Add marrow, stuffed olives, sliced head meat, truffles and champignons; boil with Madeira.
- Finish with lemon slices, salt and pepper.