INGREDIENTS

INSTRUCTIONS

Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4
teaspoon cayenne and the water. Bring to a boil. Skim off any foam that
rises to the top. Reduce heat to medium and simmer for 20 minutes. With a
slotted spoon transfer the meat to a platter. Cut the meat into 1/2-inch
dice and reserve the liquid. In another large sauce pan, combine the butter
and flour over medium heat, stirring constantly for 6 to 8 minutes to make
a dark roux. Add the onions, shallots, bell peppers and celery. Stir
occasionally and cook for 2 to 3 minutes until the vegetables are slightly
tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the
tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring
occasionally. Add the Worcestershire sauce, the remaining salt and cayenne,
the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil
and reduce heat to medium and simmer for 10 minutes. Add the parsley, green
onions, and eggs and simmer for 45 minutes. Garnish with green onions and
chopped eggs. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2266 broadcast 01-26-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-26-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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