Turtelsuppe

Danish turtle soup
 * Serves 8

Ingredients

 * 1½ pounds turtle
 * ¾ cup melted butter
 * 1 medium onion — chopped
 * 1 cup celery — chopped
 * 6 tablespoons brandy
 * 8 tablespoons dry red wine
 * 1 teaspoon paprika
 * 1 bay leaf
 * 6 cloves
 * 2 tablespoons flour
 * 4 quarts beef stock
 * 8 sprigs fresh parsley
 * 4 hard-boiled eggs — chopped
 * 1 cup white wine
 * 6 tablespoons brandy
 * 1 teaspoon white pepper
 * salt — to taste

Directions

 * 1) Buy a cleaned and ready-to-use turtle from a reliable market, or pay such a market to prepare your own catch.
 * 2) Cut the turtle meat into small pieces.
 * 3) Put the butter in a skillet; add the onion and celery to brown lightly.
 * 4) Add the turtle meat and fry 15 or 20 minutes.
 * 5) Transfer to kettle.
 * 6) Add 6 tablespoons of brandy, flame it and let burn.
 * 7) Add the 8 tablespoons of red wine, spices and the flour.
 * 8) Mix well.
 * 9) Add the stock.
 * 10) Let the mixture boil slowly for 4 hours.
 * 11) Add the parsley, eggs, white wine and brandy while still hot and blend well.
 * 12) Serve at once.