Mock mock turtle soup - creole style

1. A fairly elaborate dish. It's an ancient tradition to serve turtle soup. However turtles are really difficult to obtain. This dish has the same flavor and texture, without the turtle. It's "Mock Mock" because there is also a traditional Mock Turtle Soup - which is based on a calves head. Calves heads are as difficult to obtain as a turtle for soup.

2. The forcemeat balls are an old tradition not used much anymore, but they add to the elegance of the dish.

3. Soup
1. Put the turkey legs in a soup pot and cover with water. Heat to boiling and turn off heat. Let rest 20 minutes. Repeat this until the turkey legs are tender (not falling apart). This method makes the texture of the turkey legs perfect. Let cool and remove the legs.

4. 2. Remove the meat from the turkey legs and cut the meat into 1/2 inch dice and reserve the liquid.

5. 3. In another large sauce pan, combine the olive oil and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux.

6. 4. In yet another pan (or use the soup pot if you can put the reserved broth in another container) add a couple tablepoons of olive oil and heat. Add the onions and cook till browned a bit. Add bell peppers and celery. Stir occasionally and cook for 10 minutes.

7. 5. Add enough broth to cover and cook for 30 minutes or until vegetables are thoroughly cooked. Let cool.

8. 6. Cut tomatoes in half and squeeze out the seeds.

9. 7. Put tomatoes, vegetables, cayenne, and garlic, into blender with their liquid and process till fairly smooth.

10. 8. Add the blended vegetables and broth to the soup pot. Add the bay leaves, savory, thyme, Worcestershire sauce, lemon, lemon peel, and sherry. You should have about 8 cups of soup at this stage. If not add water.

11. 9. Heat to simmer and add roux. Heat gently to boiling while stirring. Soup will thicken. Bring to low boil (just above a simmer) and cook for 40 minutes.

12. 10. Add the parsley, green onions and cook for 5 more minutes.

13. 11. Add reserved turkey meat.

14. 12. Taste soup and add salt to taste. It will likely need a couple tsp or more. If too sour, add some of the brown sugar. Add more if needed. The soup should be tangy but not sour.

15. Forcemeat Balls

16. 1. Combine ground chicken and butter (softened). Add eggs, onions, and spices and combine thoroughly. Add sherry and mix well.

17. 2. Add cracker crumbs. If the mixture is still 'soupy' add more crumbs. You don't want it too dry at this stage though.

18. 3. Let rest for 15 minutes. The mixture should be firm enough to roll into balls. If not add more crumbs till it is.

19. 4. Roll into 3/4 inch balls.

20. 5. Put oil into oven-proof pan or low-sided tray and spread to cover bottom.

21. 6. Put chicken balls into pan and bake for about 40 minutes or until done. You might check these and turn them over occasionally to brown a bit all over.

22. Serving

23. 1. Slice the hard-boiled eggs into 1/4 inch slices.

24. 2. Put soup into bowls. Add some forcemeat balls. Put in a few slices of egg. Garnish with a lemon slice. Serve.

25. Tips
Turkey legs are more difficult to find now (at least where I live). Sometimes you can get the meat counter at the grocery to bring them in. At holiday time they are usually available. Otherwise you could use beef or veal - choose a stewing cut with some bones, the kind for soup. Chicken might also work, but use dark meat and get roasters or stewing chicken (with these white meat works well too) if possible.

26. This recipe can also be used to make an excellent clam soup. Use large clams and make the broth with these. Reserve and chop and add back to the soup. They can probably be cooked along with the soup instead of adding them at the end. You will want about 1 lb of clam meat (6-8 lbs of clams with the shell).