Danish Forloren Skilpadde Mock Turtle Soup Recipes

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DANISH "FORLOREN SKILPADDE" MOCK TURTLE SOUP



Danish

This is a tradional 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 fish balls etc. There would be a great deal of interaction I can assure you Here are the two other recipes that you will need to make this wonderful meal recipe#12643 and recipe#12638

Provided by Bergy

Categories     Vegetable

Time 20h30m

Yield 12 serving(s)

Number Of Ingredients 17

1 calf's head, split in two, brains, eyes & ears removed before scrubbing well with a stiff brush, reserve the tong
water
salt
1 bouquet garni
4 ounces butter
4 medium onions, sliced
1 celery root, peeled & cubes
2 leeks, white parts only, sliced
4 carrots, sliced
2 ounces butter
4 tablespoons flour
paprika, to taste
lemon juice, to taste
2/3 cup madeira wine
10 ounces fish balls
10 ounces meatballs (Danish "Fars")
6 hard-boiled eggs, cut length wise in half, but kept warm until serving

Steps:

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

Nutrition Facts : Calories 192.8, Fat 14.3, SaturatedFat 8.1, Cholesterol 123.7, Sodium 151.4, Carbohydrate 10.1, Fiber 1.5, Sugar 3.5, Protein 4.4

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