Clear

Put eight quarts of beef stock into a soup-pot with four pounds of leg of veal, and four pounds of fowl or chicken wings, thyme, bay leaf, parsley, basil, marjoram, mushroom trimmings, and celery; boil all for three hours, then strain through a sieve, and afterward through a napkin. Clarify this stock the same as consomme with chopped beef. Cook separately the prepared turtle, and keep it warm in a steamer (bain-marie); add to the soup a dessertspoonful of arrowroot for each quart, diluted with a little water, and add it to the boiling broth, stirring it in with a whip; boil and despumate the soup for twenty minutes, then season. When ready to serve, drain the turtle, lay it in a soup tureen, and pour over the stock, seasoning with cayenne pepper and half a gill of Xeres for each quart.

For Clear Tattle A La Royal

Add some royale timbales (No. 241).

Thick Turtle With Marrow Quenelles

Proceed exactly the same as for clear turtle, but instead of thickening it with arrowroot, thicken the soup with a little brown roux, moistened with the turtle stock, boil and despumate, and strain through a fine sieve Garnish with marrow quenelles (No. 252), or if preferred, use turtle fat instead of marrow. Quenelles may also be made with a quarter of a pound of hard boiled egg-yolks pounded with one ounce of butter and four raw egg-yolks, seasoning with salt, nutmeg, and chopped parsley; divide this into pieces, roll them into balls half an inch in diameter, and poach them in boiling water; drain, and serve with the soup.