Recipe - Mr. As Turtle Soup

15 To 20 lbs. fresh or frozen
turtle meat
6 Carrots
4 Onions
1 Stalk celery, minced fine
One half Gal. Burgundy
4 To 5 gals. Povirade sauce
1 pound Gelatin
Stock pot:
1 tablespoon Marjoram
2 teaspoon Gumbo file
1 teaspoon Coriander
6 Bay leaves
1 Kitchen spoon ground mace
One half ounce Spanish Saffron
1 pound Whole anise
10 Whole lemons

veal bones

Boil turtle meat until tender; reduce stock and clarify. Add ingredients
for stock pot. To stock pot add carrots, onions, celery, Burgundy, and
Povirade sauce. Tighten with gelatin. This recipe will yield approximately
10 gallons. Under refrigeration, the soup will hold for several weeks.

Well, I hope this recipe helps in the use of turtles, though I suspect you
will have to have a very large family or like turtle soup a lot, or scale
the recipe to a more manageable quantity.

From Mr. A's Restaurant San Diego

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