Turtle Soup No. 2 from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Clean the turtle and entrails by cutting open the latter and washing thoroughly in cold water. Then put the meat and entrails into a saucepan and parboil for ten minutes. Carefully save this stock ...
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Ingredients
- 2 Pounds of Turtle Meat
- ½ Tablespoonful of Lard
- ½ Tablespoonful of Butter
- 2 Tablespoonfuls of Flour
- 2 Tomatoes
- A Large Onion
- A Sprig of Thyme
- 2 Sprigs of Parsley
- A Bay Leaf
- A Clove of Garlic
- A Square Inch of Ham
- 6 Allspice, Mashed Fine
- 3 Quarts of Water
- 2 Hard-Boiled Eggs
- A Glassful of Sherry, or White Wine
- Salt and Cayenne to Taste
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