Turtle Soup No. 2

Name: Turtle Soup No. 2 (Soupe a la Tortue)
Cuisine: United States
Ingredients: 6 Allspice, Mashed Fine; A Square Inch of Ham; A Clove of Garlic; A Bay Leaf; 2 Sprigs of Parsley; A Sprig of Thyme; A Large Onion; 2 Tomatoes; 2 Tablespoonfuls of Flour; ½ Tablespoonful of Butter; ½ Tablespoonful of Lard; 2 Pounds of Turtle Meat; Salt and Cayenne to Taste; A Glassful of Sherry, or White Wine; 2 Hard-Boiled Eggs; 3 Quarts of Water

Soupe a la Tortue

Preparation info

Difficulty
Complex

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

2 Pounds of Turtle Meat
½ Tablespoonful of Lard
½ Table

Americas
United States
Spicy
New Orleans
Soup

Method

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 of water. Chop the onion very fine, and cut the ham into very fine pieces. Cut the Turtle meat into one-inch pieces; mash the allspice very fine, and mince the parsley, thyme and bay leaf. Then brown