Forloren Skilpadde

Description
Danish mock turtle soup. This is a traditional Danish dish. It is a work up to make but well worth the effort. My Mother's Ladies Aux. would prepare this for their annual Bazaar (that's Bazaar, not bizarre) as a fund raising dinner for perhaps 200 people. It was a true group effort with one woman preparing the meat balls another the balls etc. There would be a great deal of interaction I can assure you.



Ingredients

 * 1 calf's head, split in two, brains, eyes and ears removed before scrubbing well with a stiff brush, reserve the tongue
 * water
 * salt
 * 1 bouquet garni
 * 4 oz butter
 * 4 medium onions, sliced
 * 1 celery root, peeled and cubes
 * 2 leeks, white parts only,sliced
 * 4 carrots, sliced
 * 2 ounces butter
 * 4 tablespoons flour
 * paprika
 * lemon juice
 * ⅔ cup madeira wine
 * 10 oz fish balls
 * meatballs (Fars)
 * 6 hard boiled eggs, cut length wise in half, but kept warm until serving

Directions

 * 1) After scrubbing the calf's head well rinse it in several lots of water.
 * 2) Leave the head to soak in water for at least 6 hours.
 * 3) Place the head in a large pot cover with water add salt (to taste), and bouquet garni (to taste).
 * 4) Bring slowly to a boil and remove any scum which forms.
 * 5) Simmer about 3 hours until tender.
 * 6) Drain the calf's head, reserve the stock.
 * 7) Remove the meat from the bone and cut into 1" cubes.
 * 8) Press the cubed meat between 2 plates with a heavy weight on top.
 * 9) Cook the tongue separately until tender; drain, cool skin and cut into 1" cubes.
 * 10) Brown 4 oz of butter in a saucepan add the prepared veggies and saute for a few minutes.
 * 11) Add about 3 pints of strained stock.
 * 12) Simmer for about 1 – 1½ hours and strain.
 * 13) In another saucepan with a heavy base melt the remaining 2 oz butter and stir in the flour, stirring until nutty brown.
 * 14) Gradually stir in the strained 3 pints of stock.
 * 15) Cook over low heat until smooth and thick.
 * 16) Season with paprika, lemon juice, tasting as you go and add the madeira.
 * 17) Add cubed calf's meat, tongue and the fish balls, meat balls, heat carefully with out boiling until hot.
 * 18) Serve in deep soup bowls garnished with a half boiled egg.
 * 19) Have extra madeira on the table to add to the dish if desired.
 * 20) Serve with French bread.