Tortue du wisconsin
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | -(up to) | |
| 6 | slices | White bread |
| Clarified butter | ||
| 1½ | pounds | Turtle meat -or- |
| 2 | cups | Boneless turtle meat |
| 2 | cups | Veal or chicken stock (see recipe) |
| ½ | cup | Dry white wine |
| 1 | cup | Sliced mushrooms |
| ¼ | cup | Dry sherry |
| ½ | cup | Whipping cream |
| 4 | tablespoons | Unsalted butter |
| Salt and freshly ground white pepper | ||
| Chopped fresh parsley for garnish | ||
Directions
With a 3-inch cookie cutter (or drinking glass), cut out circles of bread.
Heat the clarified butter in a skillet until hot and fry the bread circles, browning on both sides. Drain on paper towels and set aside. Rinse the turtle meat in cold water and drain. Put the turtle, stock and wine in a 3-quart saucepan. Bring to a boil, reduce heat to simmer and cook until the meat is tender-2 to 3 hours, depending on the size and age of the turtle.
Remove the meat from the liquid. Cool the meat and cut into bite-size pieces, removing all bones. Set aside. Return the stock to heat, add the mushrooms and cook 5 minutes. Remove the mushrooms and set aside. Over high heat, reduce the stock to about ½ cup. Add the sherry and cream and reduce to about ¼ cup. Remove from heat and add the unsalted butter in small pieces, whisking well until the butter is absorbed before adding more. Season with salt and freshly ground white pepper to taste. Add the reserved meat and mushrooms and heat just barely to warm the meat through.
Place 1 piece of toast on each of 6 warm plates. Spoon the meat and sauce mixture over the toast, dividing evenly. Sprinkle with parsley and serve.
JEAN PAUL RESTAURANT FRANCAIS
EAST WISCONSIN AVENUE, MILWAUKEE WINE: SANCERRE, 1979
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .