Turtle Soup - cooking recipe

Ingredients

1 1/2 lbs turtle meat
2 3/4 teaspoons salt, in all
3/4 teaspoon cayenne, in all
6 cups water
1/2 cup butter
1/2 cup flour
1 1/2 cups chopped onions
2 tablespoons minced shallots
1/4 cup chopped bell pepper
1/4 cup chopped celery
3 bay leaves
1/2 teaspoon dried leaf thyme
2 tablespoons minced garlic
1 cup chopped tomato
1/2 cup Worcestershire sauce
3 tablespoons fresh lemon juice
1/2 cup dry sherry
1/4 cup chopped parsley
1/2 cup chopped green onion
4 hard-boiled eggs, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped hard-boiled eggs

Preparation

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, 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.