17. Mock Turtle — 18. Clear Green Turtle — The Delmonico Cook Book by Alessandro Filippini

17. Mock Turtle.

—To be prepared as for green turtle (No. 16), substituting a pint of cooked calf’s-head for the turtle.

18. Clear Green Turtle.

—Proceed the same as for the green turtle (No. 16), omitting the Espagnole sauce, but adding two tablespoonfuls of dissolved corn-starch, also a quarter of a glassful more of Madeira wine before serving.

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