Tuttle Soup For a Large Company, No. 1

 Ingredients

• 1 Turtle
• 1  Leg of Veal
• 1 Slice of Ham
• Sliced Lemon
• Pepper
• Parsley
• 2 Leeks
• Madeira Wine
• 1/4 lb. Good Sweet Butter
• 1tbsp. Flour
• eggs

Directions

• Cut the head from the turtle
• Separate the back, belly, head, and fins from the intestines and lean parts.
• Scald in boiling water to remove the skin and shell
• Boil the back and belly in a little water long enough to extract the bones.
• For a large company a  leg of veal and a slice of ham must be stewed with the lean parts till well browned.
• Then add boiling water and the bones and turtle liquor.
• Season with sliced lemon, whole pepper, a bunch of parsley, two leeks sliced and salt to taste.
• Let boil slowly  for 4 hours.
• Then add pieces of back, belly, head and fins, half a pint of Madeira wine, 1/4 lb. of good sweet butter with a tbsp of flour worked into it, and a thin lemon slice.
• Let boil gently for two hours.
• Garnish with Eggs.

Source — La Cuisine Creole
Prepared by Mark Hesser
Louisiana Anthology
September 26, 2022