Turtle Soup No. 2

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Put on, at an early hour in the morning, eight pounds of beef or veal, one pound of ham or bacon, eight onions, with pepper, salt, and sweet herbs to taste. Make a rich soup of this, and add to it the liquor of a boiled turtle; season very high with wine, spice, cayenne, and catsup. Put in the flesh of the turtle, prepared as in recipe No. 1—do not use the eyes or tongue. Let this boil up till tender, and serve with force-meat balls in tureen. Curry powder will give a higher flavor to soups than spice.