Tortoise Broth
Ingredients
Directions
Prepare
Remove all the flesh from the tortoise shell and cut it into small pieces.
Put the pieces into a saucepan with 1 cup of water.
Make the broth
Boil until reduced by half.
Add a handful of wild endive leaves and cover the pan.
Remove it from the heat and let it stand for 10 minutes.
Pass the broth through a cloth.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flesh of a tortoise
- Provides the main protein and body of the soup as it simmers into broth.
- Wild endive leaves
- Adds a mildly bitter, leafy flavour to the finished broth.
The step that matters
Boil until reduced by half. Reducing concentrates the flavour of the broth. Boiling too hard or too long can toughen the meat and make the liquid overly salty or bitter once seasoned.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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