Turtle Fins Financiere

A fancy recipe for turtle that includes quenelles.

Scald and wash the fins of a turtle, remove the large bones, and insert thin tubes in the cavities; bind the fins tightly in cloths, place them in a saucepan with enough water or broth to cover, and boil until tender. When done, take them out and let them cool, but without removing the cloths. Have ready a little turtle quenelle mixture poached in turtle consomme, remove the cloths and tubes from the fins, stuff them with the mixture, warm up again and serve. A garnish composed of fancy shapes cut out from the firm red part of a cooked beef tongue, truffles, breast of chicken, champignons, and also small quenelles, may also be used.