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TURTLE SAUCE PIQUANT 
5-6 lb. turtle meat
1/2 c. flour
3 med. onions, chopped
2 stalks celery, chopped
2 med. bell pepper, chopped
4 tbsp. Kitchen bouquet
1 c. green onions, chopped
4 c. tomatoes, stewed, crushed or whole
1 lg. can mushrooms, optional
1/2 c. cooking oil
Seasoning, creole or cajun
4 cloves garlic

Cut turtle in small pieces and season. Brown in cooking oil. (Most meat especially turtle give up a lot of water. Cook until all water is gone and turtle is brown.) Set meat aside.

To oil and drippings add flour and make roux. (Not too dark.) To roux add onions both yellow and green, celery, bell pepper and garlic. Cook until wilted. Add turtle, mushrooms, Kitchen Bouquet, tomatoes and bring to low boil. Then simmer for 2-2 1/2 hours (or until turtle is tender). Stir occasionally to prevent sticking. You may use turkey, deer or baking hen. Serve over cook rice. Yield: Serves 8-10.

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