Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

20 lb turtle meat, boneless
2 c flour
10 ea parsley sprigs, chopped
4 ea cayenne pepper, pods
5 c bell peppers, chopped
4 oz worcestershire sauce
2 ea shallots, bunches, chopped
40 oz mushrooms, can
10 c celery, chopped
1 wine, sherry
2 ts garlic, granulated
4 ga water
6 c water
10 c tomato sauce
20 ea onions, large, chopped
2 c oil
2 tb sweet basil

** SEE ADDITIONAL INGREDIENTS BELOW Season meat with salt and pepper and
fry in oil until brown. Remove from oil and reserve. Add flour and slowly
brown until golden. Saute onions, celery, bell peppers and mushrooms until
tender and add to flour mixture. Return to pot the turtle; add tomato
sauce, garlic and 5 pints water and cook for four hours. Add lemon, bay
leaf, sweet basil and 15 quarts water and simmer for 5 hours or until soup
has reduced to desired thickness. Add Worcestershire sauce, parsley,
shallots and season to taste. Simmer 15 minutes longer. Turn off heat, let
stand. Skim oil. Serve with egg Sherry. ** Hard-boiled egg, 12 sliced
deseeded lemons, bay leaf (12) Source: Ernie Liner, Houma Louisiana Recipe
date: 12/06/87

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