turtle soup



  • Basic consommé simmered with turtle herbs in muslin for 10 minutes, thickened with arrowroot, seasoned, strained and finished with dry sherry and cooked and diced reconstituted turtle meat. Served with cheese straws and lemon wedges.
  • Genuine turtle soup for the London Lord Mayor’s banquet was made from 80 kg of cleaned female turtles simmered with their shell for 2 days in 450 litres of veal stock flavoured with thyme, marjoram, basil, parsley, 9 litres of sherry and 4.5 litres of sweet white wine, settled, clarified, reduced to 225 litres and finished with sherry and diced gelatinous turtle meat