Mock-Turtle Soup. Excellent, No. 3

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Clean a calf's head nicely, split it and take out the brains; put the head into considerably more water than will cover it. Let it boil gently, and skim it carefully; when very tender take it out and cut in small pieces. Put into the boiling soup three pounds of beef and a knuckle of veal with all the bones broken fine. Add to this four or five onions, a carrot and turnip sliced, and a bunch of sweet herbs. Let it boil gently for three hours. Parboil the tongue and brains of the calf's head, and add them when the soup is nearly done. Let it cool and take off the fat.

To finish it for the table, melt a quarter of a pound of nice fresh butter, add a handful of flour and stir over the fire till the butter and flour are brown; add to this a little of the soup, a few sprigs of parsley and sweet basil; boil it for fifteen minutes and add it to the soup, together with two tablespoonfuls of catsup, the juice of a lemon, and salt to taste. It is usual to add a pint of sherry. When dished in the tureen, put in two dozen egg balls.