| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Soup |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Turtle meat |
| 2 |
lg |
Onions; chopped |
| 1 |
c |
Celery; chopped |
| 1/2 |
|
Bell pepper; chopped |
| 2 |
|
Cloves garlic; chopped |
| 4 |
md |
Size bay leaves |
| 1 |
c |
Tomato sauce |
| 3 |
tb |
Flour |
| 3 |
tb |
Cooking oil |
| 1 |
|
Wine glass of sherry wine |
| 1 |
tb |
Worcestershire sauce |
| 1/2 |
|
Lemon; sliced |
| 3 |
|
Hard cooked eggs |
|
|
Parsley |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Prepare turtle meat, season with salt and pepper. Fry in oil until brown.
Remove meat from oil; add flour, browning slowly until golden. Add onions,
garlic, celery and green pepper; cook until tender. Return turtle meat to
the pot; add the tomato sauce and one cup ofwater; cook about 30 minutes.
Add lemon, bay leaves and 2 quarts of water; simmer 1 hour or until soup
has reduced to desired thickness. Add the parsley, sherry and
Worcestershire sauce. Place slices of hard cooked egg (sprinkled with
paprika) in soup plates before serving. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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