Turtle Soup

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.

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