The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
V

Green Turtle

3 recipes

An amphibious quadruped, having all its body, except the head, feet, and tail, covered with a very hard shell. It is enclosed in a cuirass composed of two pieces; the one covering the back is called the carapace; this is convex shaped; the vertebra are attached to it. The underneath one is attached to the breast; this is flat and is called the plastron. The choicest and most delicate part of the turtle is that attached to the upper shell.

  1. 1091Turtle, Havana Style
  2. 1092Green Turtle Baked-Small
  3. 1093Turtle Stewed a la Foster
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