Consomme Lady Curzon

Recipe Ingredients

2 cups	474ml	Canned Turtle Soup
		Juice from 1/4 lemon
		Freshly-ground salt - to taste
		Freshly-ground white pepper - to taste
2		Egg yolks
3 oz	85g	Butter - cut into 3 pieces
1/2 teaspoon	2.5ml	Curry powder
1		Nutmeg
2 tablespoons	30ml	Cold whipping cream

Recipe Instructions

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 yields 2 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0017) - from the - TV FOOD NETWORK

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