Danish “Forloren Skilpadde” Mock Turtle Soup Recipe
Description: This traditional Danish dish, known as “Forloren Skilpadde,” is a labor of love but undoubtedly worth every effort. Originating from Denmark, it’s a dish that carries a rich history, often prepared for special occasions or communal gatherings. Handed down through generations, this recipe showcases the collaborative spirit of community cooking, reminiscent of the annual fundraisers organized by groups like the Ladies Auxiliary, where this dish would be the star attraction, bringing together flavors and people in a memorable culinary experience.
Total Time: 20 hours 30 minutes
Prep Time: 10 hours
Cook Time: 10 hours 30 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Calf’s head |
| Salt | |
| Bouquet garni | |
| 1 | Stick of butter (4 oz) |
| 4 | Onions |
| 4 | Celery roots |
| 1 | Leek |
| 2 | Carrots |
| 4 oz | Butter (for roux) |
| 2 oz | Flour |
| 2/3 | Cup of Madeira wine |
| 10 | Hard-boiled eggs |
Instructions:
-
Preparation of Calf’s Head:
- Begin by thoroughly scrubbing the calf’s head, ensuring it’s clean.
- Soak the head in water for at least 6 hours to tenderize it.
- In a large pot, place the head, covering it with water.
- Add salt and bouquet garni to taste.
- Slowly bring it to a boil, removing any scum that forms on the surface.
- Simmer for approximately 3 hours until the meat is tender.
- Drain the calf’s head, reserving the stock.
- Remove the meat from the bone and cut it into 1-inch cubes.
- Place the cubed meat between two plates with a heavy weight on top to press and set aside.
-
Cooking the Tongue:
- Cook the calf’s tongue separately until tender.
- Drain, cool, remove the skin, and cut it into 1-inch cubes.
-
Preparing the Soup Base:
- In a saucepan, brown 4 oz of butter.
- Add the prepared onions, celery roots, leeks, and carrots, sautéing until fragrant.
- Pour in about 3 pints of the reserved stock, obtained from simmering the calf’s head.
- Allow the mixture to simmer for approximately 1 to 1 1/2 hours, then strain it to remove any solids.
-
Making the Roux:
- In another saucepan with a heavy base, melt the remaining 2 oz of butter.
- Gradually stir in the flour, cooking until it turns nutty brown.
- Slowly add the strained stock, stirring constantly until the mixture becomes smooth and thickened.
-
Final Assembly:
- Season the soup base with paprika and lemon juice to taste, adjusting the flavors as needed.
- Pour in the Madeira wine, adding a depth of flavor to the soup.
- Gently add the cubed calf’s meat and tongue, along with any fish or meat balls if using.
- Heat the soup carefully without allowing it to boil, ensuring the ingredients are warmed through.
- Serve the soup in deep bowls, garnished with half a hard-boiled egg for each serving.
- Provide extra Madeira wine at the table for those who wish to enhance the dish further.
- Accompany the soup with freshly baked French bread for a complete and satisfying meal.
Nutritional Information (per serving):
- Calories: 192.8
- Fat Content: 14.3g
- Saturated Fat Content: 8.1g
- Cholesterol Content: 123.7mg
- Sodium Content: 151.4mg
- Carbohydrate Content: 10.1g
- Fiber Content: 1.5g
- Sugar Content: 3.5g
- Protein Content: 4.4g
Recipe Notes: This recipe for Danish “Forloren Skilpadde” Mock Turtle Soup is a homage to tradition and community, reflecting the essence of Danish cuisine and the spirit of communal cooking. While the preparation may seem elaborate, each step contributes to the depth of flavor and texture that makes this dish truly remarkable. Enjoy the process of creating this culinary masterpiece and savor the rich history and flavors with every spoonful.
