01-28-2005, 03:56 AM
[ul][li]2 egg yolks [li]1/3 cup heavy cream [li]1/2 teaspoon (or more) curry powder [li]4 cups canned turtle soup, with sea turtle meat [li]1/4 cup sherry [/li][/ul]
Garnish: 6 Tablespoons heavy cream, lightly whipped
In a bowl, whip together the egg yolks, cream, and curry powder. In a large saucepan, bring the turtle soup to a boil, then gradually beat a cup of it into the egg yolk mixture, making a liaison. Remove the turtle soup from the heat and finish the liaison by stirring in the egg mixture. Add the sherry, then reheat at a very low temperature until light and creamy (it will not thicken).
To serve, pour into hot cups and float a Tablespoon of the whipped cream on each one. Run the blowls under a hot broiler for just a few seconds, to glaze the cream, then serve immediately and triumphantly to 6 people.
Garnish: 6 Tablespoons heavy cream, lightly whipped
In a bowl, whip together the egg yolks, cream, and curry powder. In a large saucepan, bring the turtle soup to a boil, then gradually beat a cup of it into the egg yolk mixture, making a liaison. Remove the turtle soup from the heat and finish the liaison by stirring in the egg mixture. Add the sherry, then reheat at a very low temperature until light and creamy (it will not thicken).
To serve, pour into hot cups and float a Tablespoon of the whipped cream on each one. Run the blowls under a hot broiler for just a few seconds, to glaze the cream, then serve immediately and triumphantly to 6 people.