DANISH "FORLOREN SKILPADDE" MOCK TURTLE SOUP

Steps:

• After scrubbing the calf's head well rinse it in several lots of water.
• Leave the head to soak in water for at least 6 hours.
• Place the head in a large pot cover with water add salt (to taste), and boquet garni (to taste).
• Bring slowly to a boil and remove any scum which forms.
• Simmer about 3 hours until tender.
• Drain the calf's head, reserve the stock.
• Remove the meat from the bone and cut into 1" cubes.
• Press the cubed meat between 2 plates with a heavy weight on top.
• Cook the tongue separately until tender; drain, cool skin and cut into 1" cubes.
• Brown 4 oz of butter in a saucepan add the prepared veggies and saute for a few minutes.
• Add about 3 pints of strained stock.
• Simmer for about 1-1 1/2 hours and strain.
• In another saucepan with a heavy base melt the remaining 2 oz butter and stir in the flour, stirring until nutty brown.
• Gradually stir in the strained 3 pints of stock.
• Cook over low heat until smooth and thick.
• Season with paprika, lemon juice, tasting as you go and add the madeira.
• Add cubed calf's meat, tongue and the fish balls, meat balls, heat carefully with out boiling until hot.
• Serve in deepsoup bowls garnished with a half boiled egg.
• Have extra Madeira on the table to add to the dish if desired.
• Serve with french bread.