Turtelsuppe

Danish turtle soup

• Serves 8

Turtelsuppe

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.