906 Potage aux Terrapines, clair ou lié

Terrapin Soup, thick or clear (U.S.A.)

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

These two luxury soups are generally based on Turtle Bouillon, either clear or thickened as required and to which is added cooked terrapin prepared as in the recipe in the Chapter on fish. The cooked terrapins should be boned out and the flesh cut into medium dice before adding to the soup.

Serve accompanied with thick slices of peeled lemon, hard-boiled egg and some chopped and blanched parsley.