Danish "Forloren Skilpadde" Mock Turtle Soup

==Description==
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.
===Ingredients===
* 1 	 calf's head, split in two,brains,eyes & ears removed before scrubbing well with a stiff brush,reserve the tongue
*	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
*	lemon juice
*2/3 	cup Madeira wine
*10 	ounces fish balls (recipe following)
*	meatballs (recipe to follow)
*6 	hard boiled eggs, cut length wise in half,but kept warm until serving
===Directions===
After scrubbing the calf's head well rinse it in several lots of water.<BR>
Leave the head to soak in water for at least 6 hours.<BR>
Place the head in a large pot cover with water add salt (to taste), and boquet garni (to taste).<BR>
Bring slowly to a boil and remove any scum which forms.<BR>
Simmer about 3 hours until tender.<BR>
Drain the calf's head, reserve the stock.<BR>
Remove the meat from the bone and cut into 1" cubes.<BR>
Press the cubed meat between 2 plates with a heavy weight on top.<BR>
Cook the tongue separately until tender; drain, cool skin and cut into 1" cubes.<BR>
Brown 4 oz of butter in a saucepan add the prepared veggies and saute for a few minutes.<BR>
Add about 3 pints of strained stock.<BR>
Simmer for about 1-1 1/2 hours and strain.<BR>
In another saucepan with a heavy base melt the remaining 2 oz butter and stir in the flour, stirring until nutty brown.<BR>
Gradually stir in the strained 3 pints of stock.<BR>
Cook over low heat until smooth and thick.<BR>
Season with paprika, lemon juice, tasting as you go and add the Madeira.<BR>
Add cubed calf's meat, tongue and the fish balls, meat balls, heat carefully with out boiling until hot.<BR>
Serve in deepsoup bowls garnished with a half boiled egg.<BR>
Have extra Madeira on the table to add to the dish if desired.<BR>
Serve with French bread.
===Other Links===
==See also==
Category: Scandinavian Soups
Category:Soups Category:Recipes
Category:Dinner Recipes
Category: Scandinavian Recipes
category:Lemon Recipes
Category:paprika Recipes
category:bouquet garni Recipes
category:bouquet garni Recipes
category:French bread Recipes
category:lemon juice Recipes
category:celeriac Recipes
category:Madeira Recipes
category:carrot Recipes
category:butter Recipes
category:Onion Recipes
category:water Recipes
category:flour Recipes
category:leek Recipes
category:meat Recipes
category:fish Recipes
category:egg Recipes
category:salt Recipes
category:egg Recipes