Place the reserved meat from the inside of the turtle in a suitable size pan (do not confuse this meat with the flesh kept for the garnish) with the bones, and the head and the flippers which should have been blanched to remove the scales. Add the cooking liquid from the gelatinous flesh and sufficient water to give a total of
Simmer gently and evenly for approximately 7 hours then add the following: the zest of
Allow to simmer very gently and evenly for a further 1 hour; finally strain the bouillon through a clean cloth, add the garnish of flesh of the carapace and plastron and keep until required in special stoneware containers.
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