Forcemeat (optional)

• 6 tablespoons finely-chopped turtle meat
• 2 hard-boiled egg yolks
• 1 tablespoon butter
• Oyster juice/liquor (optional)
• Ground cayenne pepper
• Ground mace
• ½ teaspoon sugar
• 1 pinch salt
• 2 eggs
• Cracker crumbs

Soup

• 1 whole turtle, cleaned
• 2 onions
• 1 bunch of sweet herbs
• Brown flour
• 1 lemon, juiced
• 1 glass of Madeira wine

Forcemeat (optional)

1. Rub the minced turtle, yolks, butter, oyster liquor, cayenne, mace, sugar, and salt together to make a paste.
2. Mix in one of the eggs.
3. Shape the mixture into small balls. Dip in egg, then cracker crumbs.
4. Pan-fry in butter.

Soup

1. After removing the entrails, cut up the coarser parts of the turtle meat and bones. Separate out the finer meat.
2. Place the coarse turtle in a pot with the onions, herbs, pepper, and salt. Cover with 4 quarts (4 liters) water, and simmer for 4 hours. Strain the broth, and discard the solids.
3. Simmer the finer turtle meat and the green fat for 1 hour in 2 quarts of water.
4. If there are eggs in the turtle, simmer them for 4 hours in water.
5. Reheat the broth in a pot, and add the fine turtle meat. Thicken with brown flour, and simmer gently for 1 hour.
6. Add the simmered eggs and/or forcemeat, lemon juice, and wine.
7. Serve hot.