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Recipe: For the 100 Years Soup you need people who are celebrating their 100th birthday and a 100 years old cooking book.
I celebrated with Lydia our first 100 years, the 100 years old
instruction for cooking we took from the book "Die Süddeutsche küche" written by Katarina Prato. On page 100 (mind the mystic number) the False Turtle Soup can be found.
Raw peeled off pieces of meat of calfs head and a calfs tongue
is boiled in a harty soup with roots, onion and spices until soft. Then take out meat, put a weight on it, allow to cool off
and cut it like turtle meat. In the meantime prepare a golden
colored roux, mix with the stock and let simmer until creamy.
Season soup with cayenne pepper and salt, infuse half a glass
of madeira wine or sherry or another good wine and put in
meat and small hash dumplings.
On 23.2.2008 I fabricated the
Double false Turtle soup:
As I love to cook, I always get inspired by old and new recipes,
which I allow myself to modify and interpret.
My modification of the "False Soup" led to the Double False".
That means instead of calfs head and tongue I found a nice,
marbled piece of calf meat. At the market I was surprised by the
varicolored choice of vegetable like carrots, yellow carrots, big bunches of parsley, celery, onions and leek. With Ras el Hanout,
salt, pepper and lots of pimento. Pimento gives the spice to my soup, that reminds me of my Babas`(croatian for grandmother) soups.
Cut meat and vegetable into big chunks and throw it into boiling water, add pimento from the beginning, the other spices can wait,
cook for one hour.
Remove soup meat and some not to soft carrots, slice it like
turtle meat (see recipe above).
Remove soup vegetable, spice the clear soup with Gruener Veltliner (white wine), salt and pepper.
As a garnish I use fresh tagliatelle, with it the calf meat,
slices of carrots, fresh parsley.
Enjoy your meal
p.s. The recipe for the real Turtle Soup is described
at chapter "Fastenspeisen = lenten foods) in the book
"Die Süddeutsche Küche"-
delicious!
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