Turtle, Havana Style

Lard the fins of a turtle with calf's udder, braise them in a mirepoix stock (No. 419), moistened with Madeira, and when the turtle is cooked, take out the stock and put it into a flat saucepan with an equal quantity of espagnole sauce (No. 414); reduce and despumate; add some finely shreded green peppers, peeled and quartered tomatoes, Spanish olives stuffed with anchovies and fish quenelles (No. 90); glaze the turtle with meat glaze (No. 402), dress with the garnishing around, and serve.