Louisiana Turtle Stew

For the gastronomically adventurous. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

• Ready In: 3 hrs 30 mins
• Serves: 6

Ingredients

• 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

Directions

1. Parboil the turtle meat; drain.
2. Make a brown roux of the fat and flour.
3. Add onions, garlic, tomato paste, and tomatoes.
4. Cook slowly for 20 to 30 minutes.
5. Add turtle meat and add enough boiling salted water to cover the meat.
6. Reduce by half.
7. Add celery, green onions, peppers, wine and seasoning.
8. Cover and cook over medium high heat for approximately 30 minutes.
9. Mash the egg yolks, chop the whites and add to thicken the stew.
10. If the stew gets too thick, add additional water.
11. Reduce the heat, cover and simmer for about three hours.
12. Half an hour before serving, add the sliced lemon and butter.
13. Serve hot.