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New Orleans Turtle Soup
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• Turtle Soup
• Baked Fish
• Banana Fritters
• Bananas Fried
• Barbecued Ribs
• BBQue Shrimp
• Beef Daube
Macaroni
• Beef Ham Gumbo
• Black-Eyed Peas
• Bread Pudding
• Breaded Veal
• Cheese Soufflé
• Chicken Almondoisse
• Chicken Fricassee
• Chicken Gumbo Rice
• Chicken La Louisiane
• Chicken or Shrimp Creole
• Chicken Salad
• Corn in Skillet
• Crab Cakes
• Crab Coldo
• Crab Au Gratin
• Crab or Shrimp Balls
• Crawfish Barbara
• Crawfish Etouffee
• Creole Bouillabaisse
• Creole Cream Pie
• Creole Eggplant Casserole
• Creole Meat Loaf
• Deviled Oysters
• Dirty Rice
• Duck or Goose Roasted
• Flounder Papier
D-Argent
• Fried Soft Crab
• Frog Legs
• Fudge Louisiana Style
• Hot Egg Nog
• Hush Puppies
• Jambalaya
• Jelly Roll
• Liver Creole
• Louisiana Corn Bread
• Louisiana Cornbread Dressing
• Louisiana Beans Rice
• Mirliton Glace
• Mirliton Mustard
• Turnip Greens
• New Orleans
creamy Pralines
• Oyster Omelet
• Oyster Rockefeller
• Oyster Soup
• Oysters Bienville
• Pecan Pie
• Pompano
• Potato Salad
• Praline Sundae
• Red Snapper
• Roux
• Salmon Bisque
• Sausage Crab Gumbo
• Seafood Newburg
• Shrimp Canapé
• Shrimp Salad
• Sole a la Orly
• Stuffed Bell Peppers
• Stuffed Crabs
• Stuffed Eggs
• Stuffed Flank Steak
• Stuffed Pork Chops
• Stuffed Veal Round
• Tripe
• Trout Amandine
• Trout Marguery
• Tujague Boiled Beef
• Turtle Soup
Turtle Soup
Ingredients:
1 ½ lbs Turtle meat
1 Tbsp flour
1 Tbsp lard
1 onion, chopped very fine
1 can tomato sauce
stock (water in which turtle
was boiled)
2 eggs, hard cooked
3 Tbsp olive oil
1 tsp ground cloves
1 tsp ground cinnamon
½ tsp nutmeg
1-cup wine
½ sliced lemon
3 cloves garlic, chopped
very fine
Directions:
Clean and cut turtle in small pieces. Boil in salt water until very tender. Cut in smaller pieces when removing bones. Make a roux (brown flour in lard); chop onion very fine and brown in roux. Mash 2 hard cooked egg yolks with the olive oil. Add cloves, cinnamon, and nutmeg. Blend these ingredients well and pour into the tomato gravy. Then pour tomato gravy into pot containing meat and stock. Boil about 40 minutes. Add wine, lemon and garlic; simmer 20 minutes longer. Add cooked whites of egg sliced thin. Season to taste.
