TURTLE SOUP

INGREDIENTS: 2 lbs turtle meat 1 gallon water 2 cloves garlic 1 tsp lemon juice 1/2 of one bay leaf 1 cup oil 6 hard boiled eggs 1 cup all-purpose flour 1 cup chopped onions 2 stalks celery, chopped fine 4 level Tbsp tomato paste Salt and red pepper Dry Sherry wine

METHOD: 1. Boil turtle meat in gallon of water. 2. Drain and add cold water. 3. Cook onion 5 minutes with half the butter and add to beans. 4. Add celery, simmer 3 to 4 hours or until beans are soft, adding more water as water boils away. 5. Rub through sieve. 6. Reheat to boiling point. 7. Add lemon juice and well mixed seasonings. 8. Bind with remaining butter and flour cooked together. 9. Garnish with lemon and eggs. Serves eight. Guatemala Style: In place of egg and lemon, garnish with bits of alligator pear.