| 22 | 23 | 24 | 25 | 26 |
| 1 | 7 | 14 | 20 | 27 |
|
Turtle Soup
2
2
pounds turtle meat
tablespoons oil
2
1
2
1
1
2
2
1
tablespoons flour
/2 cup minced green onion tops
tablespoons tomato paste
cup chopped onion
cup chopped celery
cloves minced garlic
quarts water
/2 lemon, sliced thinly
salt and pepper to taste
dash of Worcestershire
dash hot sauce
2
hard−boiled eggs, sliced
parsley
/2 cup sherry
1
Cut turtle meat into small pieces and lightly brown in hot oil in
large pot. Remove from pot and add flour to pot. Brown. To this roux,
add celery and onions. Saute until limp. Add tomato paste, green
onions, and garlic. Cook for a few minutes, stirring frequently so as
not to burn roux. Return meat to mixture, add 2 quarts of water,
seasoning, and lemon slices. Simmer in covered pot until meat is very
tender and broth is smooth, about 1 hour, stirring occasionally.
Just before serving remove lemon slices and add sherry, parsley and
Worcestershire sauce. Place slices of hard boiled eggs sprinkled with
paprika in soup plates before serving. Additional sherry and hot sauce
may also be added at table.
Turtle Soup
22
Page
Quick Jump
|