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2 Pounds of Turtle Meat (cubed) 3 Bay leaves

2 Sticks Butter (unsalted) 1/2 Tsp. Oregano

Cup All Purpose Flour 1/2 Tsp. Thyme

1 Cup Celery (diced) 1 Tsp. Course Black Pepper

2 Cups Yellow Onions (diced) 1 Shot Dry Sherry

1 1/2 Cups Tomato Puree 3 Tbs. Minced Parsley

1 Quart Beef Stock Juice of One Lemon

6 Hard Boiled Eggs (chopped fine) Salt and Pepper to Taste


In heavy saucepan melt butter. When melted add flour and cook until the flour turns the

color of a penny. This roux must be stirred at all times so it will not burn. When roux

reaches the desired color add your vegetables and turtle meat and cook until turtle is

brown and vegetables are clear. Add the tomato puree and cook for about 15 minutes on

low fire. In stock pot simmer beef stock. While boiling add the mixture from your

saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and

have body. Simmer soup until turtle becomes tender at which time you may add your

lemon diced eggs and parsley. Each plate should be served with a shot of sherry on the


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