Arnaud's Turtle Soup Au Sherry Recipe

• 1/4 c. Salt
• 3/4 c. Fresh or possibly frzn turtle meat
• 3/4 c. Grnd veal shank meat
• 6 c. Veal stock
• 2 x Garlic cloves minced
• 2 x Bay leaves
• 1 pch Dry thyme
• 3 Tbsp. Tomato puree
• 1/2 c. Minced celery
• 1 c. Minced green onions
• 1/2 c. Minced white onions
• 1 Tbsp. Minced fresh parsley
• 2 x Lemons halved
• 3 Tbsp. Sherry
• 2 x Hard-boiled eegs minced
• 2 Tbsp. Roux Salt to taste Freshly-grnd white pepper to taste

1. Combine eight qts of water and half the salt in each of two large pots and bring to a boil over high heat.
2. Place the turtle meat in one, the veal in the other, and simmer both for 45 min.
3. Remove both pots from heat, drain the meat, and chop both meats coarsely in a food processor.
4. Keep hot till needed.
5. Place the veal stock, garlic, bay leaves, and thyme in a large pot and bring to a boil over high heat.
6. Add in the tomato puree, vegetables, parsley and lemons, and bring back to a boil.
7. Reduce the heat, and simmer for 10 min.
8. Add in the two kinds of meat and the sherry.
9. Bring to a boil, then reduce the heat and simmer for 5 min.
10. Add in the Large eggs, and season to taste with salt and pepper.
11. Thicken by adding small amounts of the roux.
12. Add in a final splash of sherry to each individual bowl when serving, if you like.
13. This recipe yields 6 servings.
14. Comments: Turtle soup is a great delicacy in Louisiana.
15. The flavor of the turtle meat is both delicate and intense; there are supposedly seven distinct flavors of meat within the turtle.
16. Arnaud's Restaurant, in the French Quarter, also has great turtle soup, and the recipe is quite different.
17. Commander's is thicker, and Arnaud's is a little lighter, using a white veal stock instead of a dark beef stock.

salt, turtle meat, veal shank meat, veal stock, garlic, bay leaves, thyme, tomato puree, celery, green onions, white onions, parsley, lemons, sherry, eegs, salt

Taken from cookeatshare.com/recipes/arnaud-s-turtle-soup-au-sherry-69456 (may not work)