Green Turtle Baked-Small

Obtain a young turtle weighing ten pounds; remove and lard the meat with small lardons; clean well the carapace; braise the meats in a mirepoix stock (No. 419) with the belly shells, letting the meats be well cooked, and the braise stock reduced to half; transfer the meats to a vessel, strain the stock over and let it get cold. Cut the meats up into quarter inch squares, as well as the cutaneous parts from the belly. Fry in butter four ounces of onions cut in squares; sift over some flour, and moisten with the stock; add the turtle meat; stir the preparation until it comes to a boil, season and thicken with hard boiled egg-yolks mixed with an equal quantity of butter, and press through a fine sieve. Add some parsley and finely chopped raw mushrooms; then use this stew to fill up the carapace or deep shell; bestrew over with bread-raspings, besprinkle with butter and brown a nice color in a slow oven; serve when very hot.