Mock turtle soup

“Judy, I have searched through all of my cookbooks, looking for a recipe for a mock turtle soup, but can’t find any. Do you have one?” writes B.B.

This recipe, published in these pages 20 years ago, seems to have originated with New Orleans Public Service Inc.

Mock Turtle Soup

Makes 8 servings

2 pounds beef brisket, cubed

2 tablespoons peanut oil

2 onions, sliced

1/2 cup flour

2 (1-pound) cans whole tomatoes

2 quarts water

3 bay leaves

6 whole cloves

1/4 teaspoon thyme

Salt and pepper to taste

1 cup sherry

3 hard-cooked eggs, sliced

1 lemon, thinly sliced

[adsense]Brown meat in peanut oil. Add onions and cook until tender. Remove meat and onions; add flour and make a dark roux. Add meat and onions, stir in tomatoes, water, spices, salt and pepper. Simmer 3 hours. Remove bay leaves and cloves.

Before serving, add sherry and garnish with egg and lemon slices.

Substitution: Instead of brisket, pork, chicken or rabbit can be used.