Green Turtle Soup, Clear a la Royal or Thick with Marrow Quenelles

Clear.-Put eight quarts of beef stock into a soup-pot with four pounds of leg of veal, and four pounds of fowl or chicken wings, thyme, bay leaf, parsley, basil, marjoram, mushroom trimmings, and celery; boil all for three hours, then strain through a sieve, and afterward through a napkin. Clarify this stock the same as consomme with chopped beef. Cook separately the prepared turtle, and keep it warm in a steamer (bain-marie); add to the soup a dessertspoonful of arrowroot for each quart, diluted with a little water, and add it to the boiling broth, stirring it in with a whip; boil and despumate the soup for twenty minutes, then season. When ready to serve, drain the turtle, lay it in a soup tureen, and pour over the stock, seasoning with cayenne pepper and half a gill of Xeres for each quart.

For Clear Turtle a la Royal.—Add some royale timbales (No. 241).

Thick Turtle with Marrow Quenelles.—Proceed exactly the same as for clear turtle, but instead of thickening it with arrowroot, thicken the soup with a little brown roux, moistened with the turtle stock, boil and despumate, and strain through a fine sieve Garnish with marrow quenelles (No. 252), or if preferred, use turtle fat instead of marrow. Quenelles may also be made with a quarter of a pound of hard boiled egg-yolks pounded with one ounce of butter and four raw egg-yolks, seasoning with salt, nutmeg, and chopped parsley; divide this into pieces, roll them into balls half an inch in diameter, and poach them in boiling water; drain, and serve with the soup.