2 lbs. turtle meat
1 gal. water
2 cloves garlic
1 tsp. lemon juice
1/2 of 1 bay leaf
1 c. oil
Dry sherry wine
1 c. all-purpose flour
1 c. chopped onions
2 stalks celery, chopped fine
4 level tbsp. tomato paste
Salt & red pepper
6 hard-boiled eggs

Boil turtle meat in gallon of water. Add bay leaf, garlic and lemon juice. Use salt and red pepper to taste. Let boil until turtle meat is tender, approximately 1 1/2 to 2 hours.

Heat oil in separate iron pot; add flour, stirring at all times until roux is medium brown. Cut fire off. Add onions, celery and tomato paste, stirring constantly.

Add mixture of roux to boiled turtle meat and let cook another 45 minutes or until thickness desired. When ready to serve, place 2 halves of boiled egg and a tablespoon of sherry in each soup plate before ladling the soup. Serves 6.