Turtle Soup

Ingredients

• 1 slice of lean undressed ham
• 1½ pounds knuckle of veal
• 2 onions, each with 3 cloves stuck into it
• 1 head of celery
• 1 small turnip
• 1 carrot
• ½ teacup parsley, chopped
• 3 teaspoons diced marjoram
• 3 teaspoons dried basil
• 1-2 mushrooms, optional
• ½ teaspoon lemon-thyme
• ¼ teaspoon pennyroyal
• 1 teaspoon salt
• a pinch of cayenne
• 1½ pounds fresh eels, cut into 2-inch pieces
• 1 claret glass of good Madeira or golden sherry
• a few drops of lemon juice
• 2 egg whites

Directions

1. Soak the meat in warm water for 12 hours until it is swollen and soft.

2. Cut the meat into 2-inch pieces and boil gently in strong stock for 12 hours.

3. Prepare the stock by combining ham, veal, onions, celery, turnip, carrot, parsley, marjoram, basil, mushrooms, lemon-thyme, pennyroyal, salt, and cayenne in a gallon saucepan.

4. Fill the saucepan with cold water and simmer gently for 12 hours, removing scum as it rises.

5. Do not leave the soup in the saucepan overnight; if needed, pour it into a basin and cool it overnight.

6. Once reduced to 2 quarts, strain the soup and remove the fat carefully.

7. Boil the eel pieces in the stock until tender, then lift them out and strain the stock again.

8. If necessary, clarify the stock with egg whites and cold water.

9. Add the turtle flesh to the clear stock and boil gently until tender.

10. At the end, stir in the Madeira or sherry and a few drops of lemon juice before serving.