Mock Turtle Soup

Ingredients

• 1 quart calf's head stock
• 1 oz butter
• 2 eggs
• 1 lemon
• ½ cup Madeira wine
• soup vegetables and seasonings (small bay leaf, small onion with 3 cloves, 2 oz carrot, 2 sage leaves, 1 small blade of mace, 1 sprig thyme, 3 sprigs parsley, 3 sprigs marjoram)

Directions

1. Remove the fat from the cold stock and heat it.

2. Take out the skin and tongue. Cut the best part of the skin into 2-inch squares and save it for another dish. Dice the rest of the head into ½-inch pieces.

3. In a thick saucepan, melt the butter and flour over medium heat until light brown.

4. Gradually add the stock, stirring until smooth. Add the bay leaf, onion with cloves, carrot, and seasonings.

5. Boil slowly for 30 minutes, then strain and add to the stock, which should be kept warm.

6. Remove any scum for a clear soup. Reserve 1 quart of stock for another dish.

7. Add the diced calf's head to the soup. If not brown, color it with a little caramel.

8. Boil the eggs hard, cool them, chop the yolks, and add to a soup tureen.