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Mock Turtle Soup Encroute

BROADCAST DATE:   February 17, 2002

Mock Turtle Soup Encroute
From the Kitchen of: Chef Alfred Cabacungan
of The Royal Hawaiian Hotel

    1/4 lb. butter
    1/2 c. flour
    1 Tbs. fresh parsley, chopped
    2 lbs. lean stewing beef, 1" cubes
    1 Tbs. thyme, dried
    1/2 c. tasso, minced
    1 1/2 qt. beef stock
    1 1/2 c. onion, medium dice
    1 1/4 tsp. cayenne pepper
    1 Tbs. white pepper
    3/4 c. celery, medium dice
    1/2 c. carrot, brunoise
    3 each bay leaf
    30 each fresh garlic cloves, minced
    3 each eggs, hard cooked and chopped
    1 1/2 C. tomato concasse
    2 Tbs. tomato paste
    1 Tbs. Worcestershire sauce
    1 each lemon, peeled and chopped
    sherry for garnish
    green onions, thinly sliced for garnish
    salt & pepper to taste
    8 pcs. 6" puff pastry, round

    Pheasant Quenelle
    8 oz. pheasant meat
    4 oz. chicken breast
    2 each egg whites
    1/2 tsp. salt
    1/4 tsp. white ground pepper
    cayenne pepper to taste

Method for Quenelles: 
Remove any fat or cartilage from pheasant and chicken and cut into 1" pieces.  Mix both meats in a food processor to form a past.  Add the egg whites and heavy cream while mixing continuously.  Season with salt, white pepper and cayenne pepper.  Form into quenelles using tow teaspoons dipped into cold water.  Poach immediately in stock and cool immediately in ice water in which it can be stored until used in soup.  Reheat in hot stock before added to garnish soup.

Method for Soup: 
Heat butter in a heavy sauce pan.  Brown beef cubes and remove.  Add four and cook while stirring until roux is medium brown.  Add onions, celery, carrots and garlic and cook for 5 minutes until soft.  Add meat and all remaining ingredients except eggs, green onions and sherry.  Stir to blend and simmer until meat is very tender, about 1 1/2 hours, adding a little water if needed during cooking.  Tasted for salt and pepper and if desired Tabasco.  Add eggs and cook for an additional 5 minutes.  Garnish white green onions and sherry.