Turtle Sauce Piquant 1

• 1 c. flour
• 1/4 c. bacon drippings
• 1 c. chopped onion
• 1/4 c. green pepper, chopped
• 1/4 c. celery, chopped
• 1/2 c. parsley, chopped
• 1/2 Tbsp. garlic, minced
• 1 lb. turtle meat
• cooking oil
• 1 Tbsp. hot sauce
• 1 1/2 c. tomato sauce
• 1 c. Chablis wine
• 1/2 c. canned tomatoes
• 1/4 tsp. dried mint
• 1/2 tsp. lemon juice
• 1 Tbsp. Worcestershire sauce
• salt and pepper

1. Prepare a roux as for Turtle Stew 2.
2. Add onions and pepper. Cook until tender.
3. Add celery and parsley.
4. Cook and stir; add garlic.
5. Add 1 cup cold water and stir.
6. While this is being done, brown the turtle meat in cooking oil.
7. Place the meat in a large stew pot and add the roux and remaining ingredients.
8. Cover and bring to a boil.
9. Lower heat and simmer until meat is tender.
10. Add salt, pepper and cayenne to taste.
11. Add more water, if necessary, while cooking.
12. Serve over rice or spaghetti.

flour, bacon drippings, onion, green pepper, celery, parsley, garlic, turtle meat, cooking oil, hot sauce, tomato sauce, chablis wine, tomatoes, mint, lemon juice, worcestershire sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1011747 (may not work)