| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Soup |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Turtle meat |
| 2 |
lg |
Onions; chopped |
| 1/2 |
cn |
Tomato paste |
| 1 |
|
Bunch thyme |
| 4 |
|
Cloves garlic; chopped fine |
| 1 |
|
Bunch parsley; chopped fine |
| 1 |
|
Lemon |
| 4 |
|
Hard boiled eggs |
| 1/2 |
c |
Flour |
|
|
Sherry to taste |
INSTRUCTIONS
Wash and dry turtle meat. Fry until brown. Remove from pot when all juice
has cooked out.
Fry onions until soft. Add paste and simmer a few minutes.
Put turtle meat back in pot and add 3 quarts water, thyme, garlic and
parsley. Bring to a boil, then reduce fire to simmer. Cook until turtle
meat is tender.
Mix the flour in a container with cold water to make a paste Remove soup
pot from heat and stir in paste and sliced lemon. Retum to fire and cook
about 15 minutes more. Slice the eggs and add to the soup.
If broth should cook down before meat is tender, add boiling water.
Sherry should be placed on the table so everyone may decide on the amount
he cares to add to the soup.
Serves 8 generously.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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