Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1½ pounds turtle
- ¾ cup melted butter
- 1 medium onion -- chopped
- 1 cup celery -- chopped
- 6 tablespoons brandy
- 8 tablespoons dry red wine
- 1 teaspoon paprika
- 1 bay leaf
- 6 cloves
- 2 tablespoons flour
- 4 quarts beef stock
- 8 sprigs fresh parsley
- 4 hard-boiled eggs -- chopped
- 1 cup white wine
- 6 tablespoons brandy
- 1 teaspoon white pepper
- Salt -- to taste
- =
Directions
Buy a cleaned and ready-to-use turtle from a reliable fish market, or pay such a market to prepare your own catch. Cut the turtle meat into small pieces.
Put the butter in a skillet; add the onion and celery to brown lightly. Add the turtle meat and fry 15 or 20 minutes. Transfer to kettle.
Add 6 tablespoons of brandy, flame it and let burn. Add the 8 tablespoons of red wine, spices and the flour. Mix well. Add the stock. Let the mixture boil slowly for 4 hours.
Add the parsley, eggs, white wine and brandy while still hot and blend well.
Serve at once.