Green Turtle Soup
Turtle soup is a soup made from the flesh of the turtle, often the green turtle or, especially in the United States, the snapping turtle, in which case it is commonly referred to as snapper soup (not to be confused with red snapper soup, which is made from the fish called a red snapper). This recipe is adapted from Green Turtle Soup at Project Gutenberg
6 tablespoons finely-chopped turtle meat
2 hard-boiled egg yolks
1 tablespoon butter
Oyster juice/liquor (optional)
Ground cayenne pepper
Ground mace
½ teaspoon sugar
1 pinch salt
2 eggs
Cracker crumbs
1 whole turtle, cleaned
2 onions
1 bunch of sweet herbs
Brown flour
1 lemon, juiced
1 glass of Madeira wine
Rub the minced turtle, yolks, butter, oyster liquor, cayenne, mace, sugar, and salt together to make a paste.
Mix in one of the eggs.
Shape the mixture into small balls. Dip in egg, then cracker crumbs.
Pan-fry in butter.
After removing the entrails, cut up the coarser parts of the turtle meat and bones. Separate out the finer meat.
Place the coarse turtle in a pot with the onions, herbs, pepper, and salt. Cover with 4 quarts (4 liters) water, and simmer for 4 hours. Strain the broth, and discard the solids.
4 hours
Simmer the finer turtle meat and the green fat for 1 hour in 2 quarts of water.
1 hour
If there are eggs in the turtle, simmer them for 4 hours in water.
4 hours
Reheat the broth in a pot, and add the fine turtle meat. Thicken with brown flour, and simmer gently for 1 hour.
1 hour
Add the simmered eggs and/or forcemeat, lemon juice, and wine.
Serve hot.
- •Green turtle can be purchased preserved in air-tight cans.
- •Some cooks add the finer meat before straining, boiling all together five hours; then strain, thicken and put in the green fat, cut into lumps an inch long. This makes a handsomer soup than if the meat is left in.