Mock Creole Turtle Soup

* Exported from MasterCook II *

Mock Creole Turtle Soup

Recipe By :=20
Serving Size : 8 Preparation Time :0:00
Categories : Game Gumbos & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Pound Butter
Juice and skin
1/2 Cup Flour
1 Tablespoon Fresh parsley -- chopped
2 Pounds Lean stewing beef -- 1" cubes
1 Teaspoon Dried leaf thyme
1/2 Cup Tasso -- minced
1 1/2 Quarts Beef Stock
1 1/2 C Onions -- chopped
1 Tsp White pepper
3/4 C Celery -- chopped
1 1/4 Tsp Cayenne Pepper
1/2 C Carrot -- chop fine
3 Bay leaves
30 Cl Garlic -- minced
3 Eggs; Hard-Boil -- chop
1 1/2 C Tomatoes -- chop, peel, seeded
2 Tsp Tomato Paste
1 Tbsp Worcestershire Sauce
Sherry
1 Lemon -- peeled and chopped
--Garnish--
Green Onion Tops Thinly Sliced.

Heat butter in heavy sauce pan, brown beef cubes and remove. Add flour and
cook while stirring until roux is medium brown. Add onions, celery, carrots
and garlic and cook for 5 minutes until soft. Add meat and all remaining
ingredients except eggs, green onions and sherry. Stir to blend and simmer
until meat is very tender, about 1-1/2 hours, add a little water if needed
during cooking. Taste for salt and pepper and, if desired, Tabasco. Add eggs
and cook for 5 more minutes. Garnish with green onions and pass the sherry.
Source: Upperline Restaurant, N.O.LA.

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