Hoagie
Visitor
Dear Escaflowne,
The last week has been unfortunate. I hear Vesper are planning to 'turtle in' to avoid the risk of all-out war. Please consider the following, should the growing number of orcs and gargoyles escape your borders:
Ingredients
3 lbs turtle meat
3 tablespoons cooking oil or 3 tablespoons fat
3 tablespoons flour
1 lb onion, peeled and chopped
2 garlic cloves, minced
2 (15 ounce) cans tomatoes
1 (4 ounce) can tomato paste
1⁄4 cup celery, chopped fine
1 cup green onion, chopped fine
1 cup finely chopped bell pepper
1 cup sherry wine
6 hardboiled egg
1⁄8 teaspoon cayenne, to taste
1⁄2 teaspoon salt, to taste
4 bay leaves
8 whole cloves
1⁄2 teaspoon allspice
1 tablespoon sugar
1⁄4 lb butter
1 lemon, sliced
Directions
Parboil the turtle meat; drain.
Make a brown roux of the fat and flour.
Cook slowly for 20 to 30 minutes.
Add turtle meat and add enough boiling salted water to cover the meat.
Reduce by half.
Add celery, green onions, peppers, wine and seasoning.
Cover and cook over medium high heat for approximately 30 minutes.
Mash the egg yolks, chop the whites and add to thicken the stew.
If the stew gets too thick, add additional water.
Reduce the heat, cover and simmer for about three hours.
Half an hour before serving, add the sliced lemon and butter.
Serve hot.
Yours,
Commander Hoagie
Cove
The last week has been unfortunate. I hear Vesper are planning to 'turtle in' to avoid the risk of all-out war. Please consider the following, should the growing number of orcs and gargoyles escape your borders:
Ingredients
3 lbs turtle meat
3 tablespoons cooking oil or 3 tablespoons fat
3 tablespoons flour
1 lb onion, peeled and chopped
2 garlic cloves, minced
2 (15 ounce) cans tomatoes
1 (4 ounce) can tomato paste
1⁄4 cup celery, chopped fine
1 cup green onion, chopped fine
1 cup finely chopped bell pepper
1 cup sherry wine
6 hardboiled egg
1⁄8 teaspoon cayenne, to taste
1⁄2 teaspoon salt, to taste
4 bay leaves
8 whole cloves
1⁄2 teaspoon allspice
1 tablespoon sugar
1⁄4 lb butter
1 lemon, sliced
Directions
Parboil the turtle meat; drain.
Make a brown roux of the fat and flour.
Cook slowly for 20 to 30 minutes.
Add turtle meat and add enough boiling salted water to cover the meat.
Reduce by half.
Add celery, green onions, peppers, wine and seasoning.
Cover and cook over medium high heat for approximately 30 minutes.
Mash the egg yolks, chop the whites and add to thicken the stew.
If the stew gets too thick, add additional water.
Reduce the heat, cover and simmer for about three hours.
Half an hour before serving, add the sliced lemon and butter.
Serve hot.
Yours,
Commander Hoagie
Cove