Turtle Fins Financiere

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.