Green Turtle Soup from the Tin (Potage à la Tortue verte de conserve)

Ingredients

• 1 very small chicken
• 250 grammes round of veal knuckle
• 1 small onion stuck with half a clove
• half a parsley root
• 15 grammes mushroom trimmings
• 1 bouquet: 1 leek
• 2 and a half litres ordinary Consommé
• 15 grammes starch
• salt
• 1 one-litre tin of green turtle
• Cayenne
• a dash of Worcestershire sauce
• 1 decilitre Sherry

Instructions

1. Put into a small marmite the chicken lightly coloured in the oven, the veal knuckle, the onion stuck with half a clove, the half parsley root, the mushroom trimmings, and the bouquet of leek, celery, thyme, bay, mace, basil and marjoram.
2. Moisten with 2 and a half litres of ordinary Consommé, bring to the boil and cook gently for 2 hours.
3. Pass through a napkin.
4. Add 15 grammes of starch slaked cold, mix briskly with the whisk, season properly for salt, and let it clear for a quarter of an hour.
5. Heat the litre tin of green turtle in a bain-marie, drain the pieces and cut them into squares of 3 centimetres a side, then add them to the soup.
6. Sharpen with Cayenne and, at the very last instant, finish with a dash of Worcestershire sauce and 1 decilitre of Sherry.