Ingredients
- 1 # turtle meat (or 1# veal shank for mock turtle soup)
- 1/2 # lean veal, cut into pieces
- 3 yellow onions, peeled
- 2 bay leaves
- 1 whole clove
- salt
- 1/4 C peanut oil
- 1 green pepper, chopped
- 4 stalks celery, chopped
- 2 tomatoes, peeled, seeded, chopped
- fresh black pepper
- 1/2 tsp cayenne
- 1 tsp thyme
- 1 tsp sage
- 6 C chicken stock
- 1 C dry sherry
- 1/4 C parsley
- 2 hard-boiled eggs, chopped
- 1 lemon, thin-sliced, seeded
Preparation
Step 1
Thoroughly wash turtle meat under cold water. Place meat, whole onion, bay leaves, clove, pinch salt, 4 qts water in pot over medium heat. Bring to a boil, skimming scum. Lower and simmer uncovered 2 hours. Remove and let cool at room temperature.
Chop 2 onions. Heat oil in saucepan over medium. Add onions, green pepper, celery, tomatoes and saute 2 minutes. Add 1/2 tsp black pepper, cayenne, thyme, sage. Stir in chicken stock and remove from heat.
With slotted spoon, remove meat. Set aside. Return to high heat and boil 20 minutes (or until liquid reduced to 4 C).
Finely dice meat. Add to chicken stock. Strain turtle stock into pot. Return to high heat and bring to a rolling boil. Lower to medium and cook 30 minutes. Salt and pepper to taste.
Before serving, stir in 1/2 C sherry, parsley, eggs and lemon.
-Windsor Court Hotel, New Orleans