Mock Turtle Soup (skilpaddesuppe)

How to make it

1. 1

   Brown the butter, stir in the flour, thin little by little with the stock, simmer for 1/4 hour, take off the heat, and add cayenne.

2. 2

   Small fish balls, meatballs and hard-boiled, cut-up eggs are added to the soup, along with the cut-up meat from the calf's head.

3. 3

   The head must be scalded, i.e. doused with boiling water and scraped carefully with a dull knife. Then the head is split and soaked for 12–24 hours.

4. 4

   Place the head and tongue over the heat in boiling, salted water and cook until the meat loosens from the bones, 1–3 hours. Take the tongue out when it is tender, skin it, remove the white on the inside of the jaws, and cut the meat into fine strips.

5. 5

   If the cooked head is not to be used right away, cut the meat from the bones while it is still warm, and keep the meat whole in the stock until it is to be used.