Side Pannel
Tortue Du Wisconsin
Ingredients List
- 4 -(up to)
- 6 sl White bread
- Clarified butter
- 1 1/2 lb Turtle meat -or-
- 2 c Boneless turtle meat
- 2 c Veal or chicken stock (see
- -recipe)
- 1/2 c Dry white wine
- 1 c Sliced mushrooms
- 1/4 c Dry sherry
- 1/2 c Whipping cream
- 4 tb 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 1/2 cup. Add the sherry and cream and
reduce to about 1/4 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
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 1/2 cup. Add the sherry and cream and
reduce to about 1/4 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
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