*  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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