Difference between revisions of "Forloren Skilpadde"
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Revision as of 14:48, 25 March 2012
Danish mock turtle soup. This is a tradional Danish dish. It is a work up to make but well worth the effort. My Mother's Ladies Aux. would prepare this for their annual Bazaar (that's Bazaar, not bizarre) as a fund raising dinner for perhaps 200 people. It was a true group effort with one woman preparing the meat balls another the balls etc. There would be a great deal of interaction I can assure you.
- 1 calf's head, split in two, brains, eyes and ears removed before scrubbing well with a stiff brush, reserve the tongue
- 1 bouquet garni
- 4 oz butter
- 4 medium onions, sliced
- 1 celery root, peeled and cubes
- 2 leeks, white parts only,sliced
- 4 carrots, sliced
- 2 ounces butter
- 4 tablespoons flour
- lemon juice
- ⅔ cup madeira wine
- 10 oz fish balls
- meatballs (Fars)
- 6 hard boiled eggs, cut length wise in half, but kept warm until serving
- After scrubbing the calf's head well rinse it in several lots of water.
- Leave the head to soak in water for at least 6 hours.
- Place the head in a large pot cover with water add salt (to taste), and bouquet garni (to taste).
- Bring slowly to a boil and remove any scum which forms.
- Simmer about 3 hours until tender.
- Drain the calf's head, reserve the stock.
- Remove the meat from the bone and cut into 1" cubes.
- Press the cubed meat between 2 plates with a heavy weight on top.
- Cook the tongue separately until tender; drain, cool skin and cut into 1" cubes.
- Brown 4 oz of butter in a saucepan add the prepared veggies and saute for a few minutes.
- Add about 3 pints of strained stock.
- Simmer for about 1 – 1½ hours and strain.
- In another saucepan with a heavy base melt the remaining 2 oz butter and stir in the flour, stirring until nutty brown.
- Gradually stir in the strained 3 pints of stock.
- Cook over low heat until smooth and thick.
- Season with paprika, lemon juice, tasting as you go and add the madeira.
- Add cubed calf's meat, tongue and the fish balls, meat balls, heat carefully with out boiling until hot.
- Serve in deep soup bowls garnished with a half boiled egg.
- Have extra madeira on the table to add to the dish if desired.
- Serve with French bread.