RCI-SP.004.0140.001
Forloren Skilpadde
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.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- calf's head1 unitsplit in two, brains, eyes and ears removed before scrubbing well with a stiff brush, reserve the tongue
- 1 unit
- 1 unit
- 1 unit
- 4 oz
- onions4 mediumsliced
- celery root1 unitpeeled and cubes
- leeks2 unitwhite parts only,sliced
- carrots4 unitsliced
- 2 ounces
- 4 tablespoons
- 1 unit
- 1 unit
- madeira wine⅔ cup
- fish balls10 oz
- 1 unit
- hard boiled eggs6 unitcut length wise in half, but kept warm until serving
Method
1
Scrub the calf's head halves thoroughly with a stiff brush under running water and remove any remaining impurities. Place the prepared head halves in a large pot with water, salt, and bouquet garni.
2
Bring the pot to a boil, then reduce heat and simmer gently for 1.5 hours until the calf's head is tender and the meat begins to pull away from the bones.
90 minutes
3
Remove the calf's head from the broth and set aside to cool slightly. Strain the cooking broth through a fine sieve and reserve approximately 4 cups, discarding the bouquet garni and solids.
4
Once cooled enough to handle, carefully remove all meat from the calf's head halves and cut into bite-sized pieces. Slice the reserved tongue thinly and add both to a clean pot.
5
In a separate pan, heat 4 oz of butter over medium heat and sauté the sliced onions, celery root cubes, leeks, and carrots for 8-10 minutes until softened and lightly golden.
9 minutes
6
Transfer the sautéed vegetables to the pot with the calf's head meat and tongue.
7
In a small bowl, make a beurre manié by working together 2 oz of softened butter and 4 tablespoons of flour until a smooth paste forms.
8
Pour the reserved calf's head broth into the pot with the meat and vegetables, then slowly whisk in the beurre manié in small pieces to thicken the sauce. Simmer for 15 minutes, stirring occasionally.
15 minutes
9
Season the sauce with paprika, lemon juice, and Madeira wine, stirring well to combine. Add the fish balls and meatballs to the pot.
10
Simmer gently for 20-25 minutes until the fish balls and meatballs are heated through and the sauce is smooth and well-flavored.
22 minutes
11
Adjust seasoning with additional salt, paprika, or lemon juice as needed. Pour the entire mixture into a serving dish and arrange the warm hard-boiled egg halves on top before serving.