4 slices lemon
4 lb. turtle meat
1 1/2 gallons water
1 clove garlic, chopped
2 tsp. lemon juice
1 c. flour
1 c. oil
6 hard cooked eggs, chopped
1 c. chopped onion
1/2 c. chopped celery
2 heaping tbsp. tomato paste
2 tsp. salt
Cayenne red pepper to taste
1/4 c. chopped green onion
1/4 chopped parsley

Slowly boil turtle meat, garlic, and lemon juice in 1 1/2 gallons water to make stock, about 2 hours. In a frying pan, make your roux with four and oil, 17 minutes. Stir in onions and celery. Saute 5 minutes. Stir in tomato paste, green onions, and parsley. Cook on high 5 minutes. Add stock and meat, lemon and seasoning. Cover, cook on high 10 minutes, medium 30 minutes. Stir in eggs.