t this boil, till no white
scum rises; then take with a skimmer all the bits of turtle out of the
sauce, and put them in a clean stewpan: when you have all out, pour the
soup over the bits of turtle, through a tammy, and proceed as follows:--

QUENELLES A TORTUE.--Make some _quenelles a tortue_, which being
substitutes for eggs, do not require to be very delicate. Take out the
fleshy part of a leg of veal, about 1 lb., scrape off all the meat,
without leaving any sinews or fat, and soak in milk about the same
quantity of crumbs of bread. When the bread is well soaked, squeeze it,
and put it into a mortar, with the veal, a small quantity of calf's
udder, a little butter, the yolks of 4 eggs, boiled hard, a little
cayenne pepper, salt, and spices, and pound the whole very fine; then
thicken the mixture with 2 whole eggs, and the yolk of another. Next try
this _farce_ or stuffing in boiling-hot water, to ascertain its
consistency: if it is too thin, add the yolk of an egg. When the _farce_
is perfected, take half of it, and put into it some chopped parsley. Let
the whole cool, in order to roll it of the size of the yolk of an egg;
poach it in salt and boiling water, and when very hard, drain on a
sieve, and put it into the turtle. Before you send up, squeeze the juice
of 2 or 3 lemons, with a little cayenne pepper, and pour that into the
soup. THE FINS may be served as a _plat d'entree_ with a little turtle
sauce; if not, on the following day you may warm the turtle _au bain
marie_, and serve the members entire, with a _matelote_ sauce, garnished
with mushrooms, cocks' combs, _quenelles_, &c. When either lemon-juice
or cayenne pepper has been introduced, no boiling must take place.

_Note_.--It is necessary to observe, that the turtle prepared a day
before it is used, is generally preferable, the flavour being more
uniform. Be particular, when you dress a very large turtle, to preserve
the green fat (be cautious not to study a very brown colour,--the
natural green of the fish is preferred by every epicure and true
connoisseur) in a separate stewpan, and likewise when the turtle is
entirely done, to have as many tureens as you mean to serve each time.
You cannot put the whole in a large vessel, for many reasons: first, it
will be long in cooling; secondly, when you take some out, it will break
all the rest into rags. If you warm in a _bain marie_, the turtle will
always retain the same taste; but if you boil it often, it be