Turtelsuppe

Description
Serves 8

Ingredients

 * 1½ pounds turtle
 * ¾ cup melted butter
 * 1 medium onion -- chopped
 * 1 cup celery -- chopped
 * 6 tablespoons brandy
 * 8 tablespoons dry red wine
 * 1 teaspoon paprika
 * 1 bay leaf
 * 6 cloves
 * 2 tablespoons flour
 * 4 quarts beef stock
 * 8 sprigs fresh parsley
 * 4 hard-boiled eggs -- chopped
 * 1 cup white wine
 * 6 tablespoons brandy
 * 1 teaspoon white pepper
 * Salt -- to taste

Directions
Buy a cleaned and ready-to-use turtle from a reliable fish market, or pay such a market to prepare your own catch. Cut the turtle meat into small pieces.

Put the butter in a skillet; add the onion and celery to brown lightly. Add the turtle meat and fry 15 or 20 minutes. Transfer to kettle.

Add 6 tablespoons of brandy, flame it and let burn. Add the 8 tablespoons of red wine, spices and the flour. Mix well. Add the stock. Let the mixture boil slowly for 4 hours.

Add the parsley, eggs, white wine and brandy while still hot and blend well.

Serve at once.