Turtle Fins Financiere

Scald and wash the fins of a turtle, remove the large bones, and insert thin tubes in the cavities; bind the fins tightly in cloths, place them in a saucepan with enough water or broth to cover, and boil until tender. When done, take them out and let them cool, but without removing the cloths. Have ready a little turtle quenelle mixture poached in turtle consomme, remove the cloths and tubes from the fins, stuff them with the mixture, warm up again and serve. A garnish composed of fancy shapes cut out from the firm red part of a cooked beef tongue, truffles, breast of chicken, champignons, and also small quenelles, may also be used.

Stewed Turtle

Clean a small turtle, place it in a saucepan of cold water, and sufficiently boil it to enable the meat to be easily removed. Cut out the meat in small pieces, put them into a saucepan with a seasoning of salt, cayenne pepper, spices and a little lemon; add a few hard boiled eggs cut up and sufficient white wine to moisten. Boil until the meat is quite tender, turn the whole out on to a dish and serve. The meat for this should be rather over than underdone. The wine and lemon may be substituted by rich stock or by turtle soup.