Ingredients
1-1/3 pounds turtle meat4-1/2 cups water2 medium onions1 bay leaf1/4 teaspoon cayenne pepper1-1/4 teaspoons salt5 tablespoons butter, cubed1/3 cup all-purpose flour3 tablespoons tomato puree3 tablespoons Worcestershire sauce1/3 cup chicken broth2 hard-boiled large eggs, chopped1/4 cup lemon juiceChopped fresh parsley, optional
Preparation
In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam. Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside. Rinse and dry saucepan; melt butter over medium-high heat. Cook chopped onion until tender. Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer,
uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through. Garnish with parsley if desired.
