Potage Mock-Turtle (Mock Turtle Soup)

Ingredients

• well-clarified cooking liquor of calf's head
• Espagnole
• celery
• mushrooms
• parsley
• thyme
• bay leaf
• basil
• tomato
• infusion of turtle herbs
• Madeira
• Cayenne
• skin of the calf's head
• hard-boiled egg yolks
• ordinary forcemeat

Instructions

1. Take as moistening a well-clarified cooking liquor of calf's head.
2. Bind it with worked Espagnole, at the rate of 2 décilitres and a half per litre of moistening.
3. Season and flavour with celery, mushrooms, parsley, thyme and bay leaf, and tomato it lightly.
4. Add the special aromatics, basil, rosemary and marjoram, at 2 grammes per litre of soup only.
5. Finish with an infusion of turtle herbs.
6. Bring to point with 5 centilitres of Madeira per litre of soup, keeping the soup a little heightened with Cayenne.
7. For the garnish, cut rounds of the calf's-head skin with a cutter the diameter of a sou.
8. Pound hard-boiled egg yolks, bind them with the required quantity of ordinary forcemeat, and mould small quenelles with the small spoon.
9. Garnish the soup with the rounds of skin and the quenelles.