| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Soups, Turtle, Game |
6 |
Servings |
INGREDIENTS
| 15 |
|
To 20 lbs. fresh or frozen turtle meat |
| 6 |
|
Carrots |
| 4 |
|
Onions |
| 1 |
|
Stalk celery, diced fine |
| 1/2 |
|
Gal. Burgundy |
| 4 |
|
To 5 gals. Povirade sauce |
| 1 |
lb |
Gelatin |
|
|
Stock pot: |
| 1 |
tb |
Marjoram |
| 2 |
ts |
Gumbo file |
| 1 |
ts |
Coriander |
| 6 |
|
Bay leaves |
| 1 |
|
Kitchen spoon ground mace |
| 1/2 |
oz |
Spanish Saffron |
| 1 |
lb |
Whole anise |
| 10 |
|
Whole lemons |
INSTRUCTIONS
veal bones
Boil turtle meat until tender; reduce stock and clarify. Add ingredients
for stock pot. To stock pot add carrots, onions, celery, Burgundy, and
Povirade sauce. Tighten with gelatin. This recipe will yield approximately
10 gallons. Under refrigeration, the soup will hold for several weeks.
Well, I hope this recipe helps in the use of turtles, though I suspect you
will have to have a very large family or like turtle soup a lot, or scale
the recipe to a more manageable quantity.
From Mr. A's Restaurant - San Diego
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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