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For the gastronomically adventurous. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947
- 3 lbs turtle meat
- 3 tablespoons cooking oil or 3 tablespoons fat
- 3 tablespoons flour
- 1 lb onion, peeled and chopped
- 2 garlic cloves, minced
- 2 (15 ounce) cans tomatoes
- 1 (4 ounce) can tomato paste
- 1⁄4 cup celery, chopped fine
- 1 cup green onion, chopped fine
- 1 cup finely chopped bell pepper
- 1 cup sherry wine
- 6 hardboiled egg
- 1⁄8 teaspoon cayenne, to taste
- 1⁄2 teaspoon salt, to taste
- 4 bay leaves
- 8 whole cloves
- 1⁄2 teaspoon allspice
- 1 tablespoon sugar
- 1⁄4 lb butter
- 1 lemon, sliced
- Parboil the turtle meat; drain.
- Make a brown roux of the fat and flour.
- Add onions, garlic, tomato paste, and tomatoes.
- Cook slowly for 20 to 30 minutes.
- Add turtle meat and add enough boiling salted water to cover the meat.
- Reduce by half.
- Add celery, green onions, peppers, wine and seasoning.
- Cover and cook over medium high heat for approximately 30 minutes.
- Mash the egg yolks, chop the whites and add to thicken the stew.
- If the stew gets too thick, add additional water.
- Reduce the heat, cover and simmer for about three hours.
- Half an hour before serving, add the sliced lemon and butter.
- Serve hot.