Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 lb Veal knuckle 1 c Chicken fat
1 x *or: 1 c Butter
3 qt Broth, beef 1 x *or:
4 qt Broth, beef 2 c Wine, dry sherry
1 c Flour 1 ea Turtle **
2 ea Carrot, diced 3 ea Onion, finely chopped
2 ea Celery, chopped 1/4 t Thyme
1/2 t Marjoram 1 ea Bay leaf
3 ea Cloves 3 ea Sl Lemon
1 ds Tabasco 1 x Salt and pepper
1 ea Egg, hard boiled, chopped 2 c Tomato, strained

** Meat from one snapper turtle, cut in small pieces.
Have knuckles broken into 2 inch pieces. Place knuckles in a roasting
pan and add the butter or chicken fat, onions, celery, carrots, thyme,
marjoram, cloves, bay leaf, salt and pepper. Bake at 400-F until
brown. Remove from oven and add flour, mixing well and cook 30
minutes longer. Pour browned mixture into a large soup kettle, add
the broth and tomatoes, and cook slowly for 3-1/2 hours. Combine the
snapper meat with 1 cup sherry, some salt, the tabasco and lemon
slices, and simmer for 10 minutes. Strain the soup and combine the
two mixtures. Add the chopped egg and the balance of the sherry and
serve immediately.

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