Dried Turtle, Thick and Clear

Dry.—This green turtle comes from South America; it is raw and dried in pieces; the only parts being used for drying are the cutaneous ones. When the dried turtle is needed put it first to soak in cold water for two or three days, changing the water frequently. Half a pound of dry turtle suffices to make soup for eight persons; when the pieces have softened, put them into a small stock-pot with six quarts of water, adding to it a piece of shin of beef, weighing two pounds; a two pound piece of neck of veal, a three pound chicken, two or three chicken giblets, a bone of cooked ham, carrots, celery, a bunch of marjoram, savory, parsley, thyme, and bay leaf. Cook the meats the same as for a pot-a-feu (No. 342), either on the gas, or on the back of the range, and as soon as the pieces of turtle are done, remove them and plunge them into cold water; then cut them into one inch and a quarter squares, and lay them in a saucepan with a little consomme; skim off the fat from the soup, strain, and set about two quarts of it into a saucepan; thicken it with blond roux (No. 163), despumate the soup while allowing it to boil slowly, remove all the fat, and season with salt and cayenne pepper, also two gills of good Madeira wine. Put the pieces of turtle into a soup tureen, and pour the soup over. Should the turtle be needed clear, then suppress the roux, clarify the broth, and thicken it with arrowroot or potato fecula. Serve slices of lemon at the same time.