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 ==
# 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 bouquet 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 – 1½ 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 deep soup bowls garnished with a half boiled egg.
# Have extra madeira on the table to add to the dish if desired.
# Serve with French bread.
Category:Danish Soups
Category:Bouquet garni Recipes
Category:Veal Recipes
Category:Celeriac Recipes
Category:Madeira Recipes
Category:Carrot Recipes
Category:Onion Recipes
Category:Leek Recipes
Category:Hard-boiled egg Recipes