One of the things I enjoyed most about Nawlins was Turtle Soup.

Does anyone have a good recipe?

Also, where does one obtain turle meat?

Any help would be appreciated.

Crudeau

[shroomgirl]

HMMMMwhere to obtain turtle meat...that I don't know. i could find it in Louisiana occasionally. Paul Prudhomme had a turtle pit out back of his home when he lived in Oppolussus (sp)
I'll look for a recipe...this is one i don't cook, never really enjoyed it enough.
Sherry is a component at the end.
I'll look through my No cookbooks.

[cape chef]

I agree with shroomgirl,Not one I care for to much,But I have made a few times
heres the Ingredients I found in some of my notes,But I could not find the method
1/4 cup salt
3/4 cup fresh or frozen turtle meat
3/4 cup ground veal shank meat
2 cloves garlic, chopped
a couple bay leaves
a little thyme
3 tablespoons tomato purre
1/2 cup celery
1 cup scallions
1/2 cup white onion
chopped parsley
2 lemons
1/2 cup sherry
2 hard cooked eggs
s&p
Roux (brown)
I need to find the notes on how to put it together..But it seems pretty strate forward

Hey, Give the Turtles a break , maybe use chicken instead
cc

I hope we are talking about land or fresh water turtles (or tortoises) here and not sea turtles. Sea turtles are very endangered and should not be used as a source of food. Please folks, let's keep our eyes out for sustaining diversity as well as enjoying good food. OK?

I think the turtles they use for turtle soup are snapping turtles, which are freshwater. I don't know if they are endangered or not. I doubt it. Anyway, for those of you who are concerned, I am not into eating any endangered species.

Here's a link for Seattle Exotic Meats. http://www.exoticmeats.com/cart/prod...ms.asp?line=23
They list it at $10.00 a pound. They also have a recipe.

I think I'll give it a try too.

Deb:

Thanks for the website for the turtle meat. Amazing. It's right here in town and I didn't know about it. The recipe looks great. I may just have to try this one. If you try it before I do, let me know how it comes out.

You're very welcome.

Here are two more recipes one from Commander's Palace and the other from Arnaud's. http://www.gumbopages.com/food/soups/turtle-soup.html

Hey Crudeau! Good luck trying out your turtle soup. I've had it in a Cajun restaurant in Montreal (where they also served a great aligator - or was it crocodile - stew).
I just found out that my local fishmonger carries turtle meat. It's amazing what happens when you befriend your local shop owners: you get great info, the best products from the back of the shop and the occasional exotic products which are usually not announced or advertised. I highly recommend it. My butcher regularly gives me freebies ever since I learned his name.
Anyway, let us know how your soup turns out!

[Nick.Shu]

anneke, a word of advice, especially if you are shopping for home.

When you go to markets (even on your day off) wear a uniform. The boys and girls there go nuts. Doesnt even matter what you are buying, because they are on the leash thinking that you could be buying for the biggest place in town.

Tweak the system and dont ever forget those who look after you (especially those who look after you).

Anyway, i have had a tutor who was very good with food. One day he was required to make turtle soup for veggoes. So mr knowledge, spent the best part of the day carving turtles out of carrots and making a vegetable stock.

To put it lightly, it was a hit.

Good tip, thanks!

Cape chef, your recipe is similar to the one I've used for years which is loosely adapted from The Plantation Cookbook by the Junior League of New Orleans. Theirs calls for cinnamon and nutmeg as well as some ham -- but no veal. And a lot more turtle meat.
Turtle is now farmed in Louisiana (or maybe farmed somewhere else and sold there) so no endangered species worries although I don't think snapping turtle were ever endangered. The quality is good, the price reasonable and turtle is much, much easier to find than in the past.
Once when I needed a lot more turtle than I had, I used beef shoulder and it had an almost identical texture. I used it to make the stock so the fat cooked out; then shredded the meat to add to the soup. I had to degrease the stock of course which you don't have to do with turtle because it's so lean. Maybe with the right balance in the soup, you could actually use beef and call it mock turtle soup.

[cape chef]

margaret,

Thank you for all that imformation.
I am glad that is not a problem to obtain turtle meat anymore,and that it does not effect the ecosystem. I like the idea of the spices in the soup. You really seem to enjoy your food,and I even more appreciate your knowelage and obviouse passion you have towards the Culinary arts
cc

[ 02-17-2001: Message edited by: Crudeau ]