No. 57 — Soup à la Tortue (Mock Turtle Style)
English translation of the original Russian recipe No. 57 in Molokhovets’ 1901 cookbook, with historical quantities and source references.
Prepare this from strong red broth No. 4 or 5 made with several kinds of meat: at least 3 Russian pounds of beef, 1 pound of veal, one calf's head, half a chicken and assorted roots. Make the broth in the usual way, skim the fat and strain through a napkin.
Melt ⅛ Russian pound of fresh butter in a saucepan and add one finely chopped parsley root, five or six cloves and five to ten coarsely crushed allspice berries. Fry gently, add ⅔ glass of wheat flour, mix and dilute with two glasses of stock. Bring to the boil, strain and dilute with the remaining stock.
Add amourettes, stuffed olives, neatly sliced meat from the calf's head, a few truffles previously cooked in Madeira and champignons if available. Bring to the boil again, pouring in ½–1 glass of Madeira or French wine. Finally add slices of deseeded lemon, salt and coarsely crushed black pepper to taste.
To provide
The supply list says 2 Russian pounds of beef, though the method specifies at least 3 1 calf's head weighing up to 5½ Russian pounds; 1 pound of veal; ½ chicken Carrots, 1 leek, 1 parsley root, 1 parsnip and 1 celery root Optional 5–10 allspice berries and 1–2 bay leaves | ⅛ Russian pound of butter; 5–6 cloves; ½ lemon ½–1 glass of Madeira or French wine; for a so-called “men's table”, the author suggests adding one small glass each of rum and cognac 4–6 truffles; amourettes; 5–6 champignons or 10 if very small Stuffed olives No. 236; black pepper |
For a simpler family dinner, the author suggests making red soup from one or two pounds of beef and one cleaned calf's head. Remove its meat and ears for the soup. Chop the remaining bones and simmer with another pound of beef, roast bones from game or turkey, roots, spices and vinegar. Reduce to about 3½ glasses and use as lanspik (gelatinous stock) for aspic or cold mayonnaise dishes.
The remaining brains may be used in small round puff pastries, Nos. 222 or 237.