LADY CURZON SOUP: TURTLE SOUP SERVED ON AN OCEAN LINER

LADY CURZON SOUP

Four cups turtle broth.
Half a cup cream.
Half a cup of whipping cream.
Half a cup sherry.
Half a cup turtle scraps.
Two Tsp. Madras curry powder.
Pinch of mace.

Mix everything except the whipping cream over low heat, taking care that it does not boil. Then beat the bejazus out of the whipping cream, apportion the liquid over several small bowls or cups, and add whipping cream on top.

Nowadays it is usually made with mussel broth, as even the English have become averse to greenish-hued mysteries and chelonitoxism.

More complex recipes use two egg yolks beaten into the cream to make a richer experience. Add a little soup to this mixture, then increase the amount gradually to a full cup worth. This will ease the subsequent addition of the cream and yolk mixture to the rest of the soup.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/03/a-girl-with-machete.html.