Place 1 small chicken lightly coloured in the oven, in a suitable pan with 250 g (9 oz) knuckle of veal, 1 small onion stuck with half a clove, half a root of parsley, 15 g (½ oz) mushroom trimmings, a bouquet containing some leek, a small piece each of celery, thyme, bayleaf and mace, and a little basil and marjoram.
Moisten with 2½ litres (4¼ pt or 5⅜ U.S. pt) Ordinary Consommé, bring to the boil and allow to cook gently for 2 hours. Strain the liquid through a clean cloth and add 15 g (½ oz) arrowroot diluted with a little Bouillon; mix well with a whisk, adjust the seasoning with salt, simmer and skim carefully for 15 minutes.
Heat a 1 litre (1¾ pt or 4½ U.S. cups) tin of Green Turtle Soup in a Bain-marie; drain off the pieces of turtle meat, cut it into approximately 3 cm (1 in) squares and add together with its liquid to the prepared soup. Finish the soup with a little Cayenne and when serving, add at the last moment, a few drops of Worcestershire sauce and 1 dl (3½ fl oz or ½ U.S. cup) Sherry.