Turtle soup topped with a thick cream sauce
Save Recipe Print
Consomme Lady Curzon
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
2 servings
Level:
Easy
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Remove the turtle meat from the can of soup and chop it into small pieces. Pour the soup into a pan and heat. Add the turtle meat and simmer. Into the top of a heated double boiler, place the lemon juice and some freshly ground salt and white pepper. Beat in the egg yolks and gradually add the cubes of butter stirring constantly. Whisk in the curry powder and nutmeg. Continue beating and increase the heat under the soup. Dribble the cold cream down the sides of the pan and beat in thoroughly. The sauce will now be thickening very fast, so lower the heat under the double boiler. (If the sauce curdles, then add an ice cube and whip it away from the heat). Pour the hot soup into cups and top with the thick cream sauce. Serve at once.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Lady Kisses

Recipe courtesy of Giuseppe Dalla Rosa

Luck Be a Lady

Recipe courtesy of Jennifer Domanski

Grilled Flat Iron Steak with Pistachio Pesto Butter

Recipe courtesy of Aaron McCargo Jr.

Creamy Celery Soup

Recipe courtesy of Jim Coleman

Eggplant Pasta

Recipe courtesy of Alton Brown

Horseradish-Chive Sauce

Recipe courtesy of Food Network

Pan Seared Quebec Foie Gras with Hot and Sour Peach Jam, Cabernet Ice Wine Reduction

Recipe courtesy of Grasslands Entertainment

Horseradish Cream

Recipe courtesy of Tyler Florence

Crawfish Pie

Recipe courtesy of Bob Persons

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories