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1 turtle, approx 80kg
28kg veal knuckle
9kg beef
2.5kg ham
4 onions,
Cayenne pepper
20 peppercorns
Method:
Hang the turtle up by its fins, cut off
its head, and hang it up overnight. Eviscerate, and reserve green fat.
Cut the turtle into pieces and simmer until tender. Remove the meat
and reserve. Make a rich stock with the other meats, vegetables and
spices. Sweat the herbs in the butter, add flour to make a roux,
add 45 litres of stock. and simmer. Pass through a tammie, add turtle
meat and green fat, and season with Madiera and lemon juice.
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30g salt
1.5kg butter
Winter savory thyme
basil, marjorma
1 carrot
2kg flour
Madiera
Lemon to serve
10 cloves
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Soupe au canard (dvd) - amazon.fr
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