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Suggest a better descriptionWith a 3-inch cookie cutter (or drinking glass), cut out circles of bread. Heat the clarified butter in a skillet until hot and fry the bread circles, browning on both sides. Drain on paper towels and set aside. Rinse the turtle meat in cold water and drain. Put the turtle, stock and wine in a 3-quart saucepan. Bring to a boil, reduce heat to simmer and cook until the meat is tender-2 to 3 hours, depending on the size and age of the turtle. Remove the meat from the liquid. Cool the meat and cut into bite-size pieces, removing all bones. Set aside. Return the stock to heat, add the mushrooms and cook 5 minutes. Remove the mushrooms and set aside. Over high heat, reduce the stock to about 1/2 cup. Add the sherry and cream and reduce to about 1/4 cup. Remove from heat and add the unsalted butter in small pieces, whisking well until the butter is absorbed before adding more. Season with salt and freshly ground white pepper to taste. Add the reserved meat and mushrooms and heat just barely to warm the meat through. Place 1 piece of toast on each of 6 warm plates. Spoon the meat and sauce mixture over the toast, dividing evenly. Sprinkle with parsley and serve. JEAN PAUL RESTAURANT FRANCAIS EAST WISCONSIN AVENUE, MILWAUKEE WINE: SANCERRE, 1979 From the
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 934 | ||
Calories from Fat: 861 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 95.6g | 128 % | |
Saturated Fat 60.1g | 301 % | |
Monounsaturated Fat 24.8g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 252.9mg | 78 % | |
Sodium 206.9mg | 7 % | |
Potassium 109.7mg | 3 % | |
Total Carbohydrate 16.1g | 5 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 15.3g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 934
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