Ingredients and Directions


2 pounds turtle meat

2 tablespoons oil

2 tablespoons flour

1/2 cup minced green onion tops

2 tablespoons tomato paste

1 cup chopped onion

1 cup chopped celery

2 cloves minced garlic

2 quarts water

1/2 lemon, sliced thinly

salt and pepper to taste

dash of Worcestershire

dash hot sauce

2 hard−boiled eggs, sliced

parsley

1/2 cup sherry

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.

Source : http://freecookingrecipes.net