Dis is a delightful dish. It is so easy to fix,
I garontee!
| 3 tablespoons olive oil | 1 egg, slightly beaten |
| 1 cup sifted all-purpose flour | 1/4 cup finely chopped onion |
| 1 cup finely chopped green onions | 1/2 tsp ground cayenne pepper |
| 2 quarts turtle stock or chicken stock | 1 cup tomato sauce |
| 4 large hard-boiled eggs, finely chopped | ½ cup finely chopped lemon with the peel |
| ½ teaspoon cayenne pepper | Salt to taste |
| 2 pounds cleaned turtle meat, cut into 1/2 –inch cubes | Sherry wine to taste |
Heat the olive oil in a large pot over a medium fire,
then add the flour and, stirring constantly, make a dark roux. Add the
green onions and parsley and cook, stirring, until the onions are clear.
Stir in the stock, tomato sauce, eggs, and lemon, then season with the
cayenne and salt. Keep at a simmer while you brown the turtle meat. Brown
the turtle meat in a large skillet, then add to the stock and cook over
a low fire for at least 2 hours, covered. When you serve, add sherry wine
to taste, not more than 1 tablespoon per bowl.