Have ready five cups of rich broth, made of beef and chicken or veal, flavored with celery, onion, parsley, carrot and two or three leaves of sweet basil, if available. The broth must be freed of all fat. To this add the liquid from a can of clear green turtle (the part of young turtles adjoining the shell) and the slightly beaten whites of two eggs, with the crushed shells, and the thin yellow rind of half a lemon. Stir constantly until the liquid boils up vigorously, let simmer five minutes, then draw to a cooler part of the range to settle. Strain through a napkin wrung from hot water. Add the green turtle, cut in small cubes, and reheat without boiling, when it is ready to serve. If desired, at the last moment before serving add three or four tablespoonfuls of Madeira wine. The soup is often served without clarifying with the whites of eggs.