01-28-2005, 03:51 AM
[ul][li]1/4 cup salt [li]3/4 cup fresh or frozen turtle meat [li]3/4 cup ground veal shank meat [li]6 cups veal stock [li]2 cloves garlic, chopped [li]2 bay leaves [li]1 pinch whole dried thyme [li]3 tablespoons tomato pureé [li]1/2 cup celery, chopped [li]1 cup green onions, chopped [li]1/2 cup white onions, chopped [li]1 tablespoon fresh parsley, chopped [li]2 lemons, halved [li]3 tablespoons sherry [li]2 eggs, hard-boiled and chopped [li]2 tablespoons roux [li]Salt and white pepper to taste [/li][/ul]Combine eight quarts of water and half the salt in each of two large pots and bring to a boil over high heat. Place the turtle meat in one, the veal in the other, and simmer both for 45 minutes. Remove both pots from heat, drain the meat, and chop both meats coarsely in a food processor. Keep warm until needed.
Place the veal stock, garlic, bay leaves, and thyme in a large pot and bring to a boil over high heat. Add the tomato pureé, vegetables, parsley and lemons, and bring back to a boil. Reduce the heat, and simmer for 10 minutes.
Add the two kinds of meat and the sherry. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the eggs, and season to taste with salt and pepper. Thicken by adding small amounts of the roux.
Add a final splash of sherry to each individual bowl when serving, if desired.
Serves six.
Place the veal stock, garlic, bay leaves, and thyme in a large pot and bring to a boil over high heat. Add the tomato pureé, vegetables, parsley and lemons, and bring back to a boil. Reduce the heat, and simmer for 10 minutes.
Add the two kinds of meat and the sherry. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the eggs, and season to taste with salt and pepper. Thicken by adding small amounts of the roux.
Add a final splash of sherry to each individual bowl when serving, if desired.
Serves six.