Turtle Sauce Piquant Recipe - Cooking Index

Ingredients

• 4 cups Flour - for roux
• 2 cups Bacon drippings - for roux
• 6 cups Onion - chopped
• 1 cup Bell pepper - chopped
• 1/2 cup Celery - chopped
• 2 cups Parsley - chopped
• 2 tablespoons Garlic - chopped
• 6 cups Water
• 6 lbs Turtle meat
• 1 cup Olive oil - to brown turtle
• 5 tablespoons Louisiana hot sauce or 2 tbsp cayenne pepper
• 8 cups Tomato sauce
• 4 cups Chablis wine
• 1 Ro-tel - or seasoned tomatoes - mashed
• 1 teaspoon Dried mint
• One lemon - juice of
• 3 tablespoons Worcestershire sauce
• Salt to taste