Soup using pickled turtle meat

(Recipe #2, page 148)

If soup is to be made with pickled meat, cut it into small rectangular pieces; bring it to a boil only once in a very strong Espagnole sauce with Madeira and serve it immediately. Continue reading


Turtle soup

(Recipe #1, pages 146 – 147)

Medium-size turtles are preferable to large ones, because the flesh of the latter is usually hard and tough. Hang the turtle by its hind feet on the morning of the preceding day; when the turtle stretches its head out of its shell, grasp it and cut it off with a sharp knife. Continue reading