Clear Turtle Soup (potage à la tortue clair)

About the dish

A classic festive soup from Erken's soup chapter. "Turtle soup" was made in Norwegian bourgeois kitchens from calf's head, which with long cooking and spices gave a jelly-like stock that recalled real turtle soup. Erken presents both a clear and a thickened version, as well as "mock" and "real".

How to make it

1. 1

   Soaking

   Place the calf's head in salted water for 24 hours. Change the water a few times.

2. 2

   Cut up the head

   Cut the meat off the head as completely as possible. Set the brain and tongue aside for other use. Crack the bones into suitable pieces.

3. 3

   Parboiling

   Put the meat and bones in cold, lightly salted water so it just covers. Bring to a boil, skim well and pour off the water. Wash the meat and bones in cold water.

4. 4

   Cook the stock

   Return the meat and bones to the pot together with the veal shank and the raw ham. Pour over 4 liters of water. Bring to a boil and skim well.

5. 5

   Vegetables and spices

   Add the cleaned carrots, leek, celery, onion, cloves and bouquet garni. Let the soup simmer covered for 3–4 hours, depending on the size of the head. Skim along the way.

6. 6

   Strain and press

   Strain the stock through a cloth. Set the head meat aside under light pressure so it becomes firm and easy to slice.

7. 7

   Defatting and clarifying

   Cool the stock and skim off all the fat. Stir the coarsely scraped beef together with egg white and crushed eggshell, thin with a little cold stock and stir it into the cold stock. Warm slowly while stirring until it almost boils, let it stand and steep without stirring, and carefully strain off the clear soup.

8. 8

   Assembly

   Bring the clear soup to a boil, add Madeira, lemon juice and salt to taste. Cut the head meat into small squares or fine strips and put it in the soup together with meatballs, fish dumplings and egg dumplings.

9. 9

   Serving

   Serve the soup piping hot. Milk punch may be served alongside the soup.