American Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Mock creole turtle soup

Yield: 8 Servings MMM

Ingredients:

• 1/4 lb Butter
• 1/2 c Flour
• 2 lb Lean stewing beef; 1" cubes
• 1/2 c Tasso; minced
• 1 1/2 c Onions; chopped
• 3/4 c Celery; chopped
• 1/2 c Carrot; chop fine
• 3 cl Garlic; minced
• 1 1/2 c Tomatoes; peel seed chop
• 2 ts Tomato paste
• 1 tb Worcestershire sauce
• 1 Lemon; seed chop fine -including juice and skin
• 1 tb Fresh parsley; chopped
• 1 ts Dried leaf thyme
• 1 1/2 qt Beef stock
• 1 ts White pepper
• 1 1/4 ts Cayenne pepper
• 3 Bay leaves
• 3 Eggs; hard-boil

Instructions:

chop Green onions; chopped for -garnish Sherry 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.

Web Standards & Support: