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Prepare turtle meat, season with salt and pepper. Fry in oil until brown. Remove meat from oil; add flour, browning slowly until golden. Add onions, garlic, celery and green pepper; cook until tender. Return turtle meat to the pot; add the tomato sauce and one cup ofwater; cook about 30 minutes. Add lemon, bay leaves and 2 quarts of water; simmer 1 hour or until soup has reduced to desired thickness. Add the parsley, sherry and Worcestershire sauce. Place slices of hard cooked egg (sprinkled with paprika) in soup plates before serving. Serves 6. From . Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (653g)|
|Recipe Makes: 6|
|Calories from Fat: 182 (51%)|
|Amt Per Serving||% DV|
|Total Fat 20.2g||27 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 4g|
|Cholesterol 528.8mg||163 %|
|Sodium 1737mg||60 %|
|Potassium 1281mg||34 %|
|Total Carbohydrate 27.9g||8 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 21.8g|
|Protein 20.9g||30 %|
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Calories per serving: 360
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