Recipe - Mock Creole Turtle Soup

WALDINE VAN GEFFEN VGHC42A
One fourth pound Butter
One half cup Flour
2 pound Lean stewing beef; 1" cubes
One half cup Tasso; minced
1 One half cup Onions; chopped
Three fourths cup Celery; chopped
One half cup Carrot; chop fine
3 cl Garlic; minced
1 One half cup Tomatoes; peel, seed, chop
2 teaspoon Tomato paste
1 tablespoon Worcestershire sauce
1 Lemon; seed, chop fine
including juice and skin
1 tablespoon Fresh parsley; chopped
1 teaspoon Dried leaf thyme
1 One half qt Beef stock
1 teaspoon White pepper
1 One fourth teaspoon Cayenne pepper
3 Bay leaves
3 Eggs; hardboil, 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 1One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini