Turtle Sauce Piquante
3 turtle meat
3 tb Cooking oil
3 tb All-purpose flour
3 md Onions -- chopped
2 Cloves garlic -- chopped
2 #2 Cans Tomatoes Or 1 cn Rotel tomatoes
1 cn Tomato paste -- (6 ounce)
Boiling water
3 Ribs celery -- chopped
1 1/2 bn Shallots -- finely cut
2 lg Bell peppers -- chopped
4 Bay leaves -- (4 to 6)
1 ts Allspice
1 tb Sugar
1/4 lb Butter
1 Lemon -- thinly sliced
1 cn Mixed Chinese vegetables
With water chestnuts
Salt and pepper to taste
Sherry or red wine-optional
Parboil or pressure cook the meat, tenderizer helps. Brown flour in oil to
make a roux. Add vegetables and tomato paste and cook slowly for 30-40 minutes.
Add chunks of turtle meat with enough boiling water to cover. Boil down for 30
minutes. Add celery, shallots, green peppers, bay leaves, Allspice, sugar and
Chinese vegetables. The last ingredients give a nice body to the roux,
particularly the crunchy water chestnuts. If desired, sherry or red wine may
also be added to the sauce. Raise heat and thicken. Add sliced lemon and butter
just before serving. This recipe for sauce piquante may be used for many other
kinds of meats.
Pakistan is situated in the western part of the Indian subcontinent, with
Afghanistan and Iran on the west, India on the east, and the Arabian Sea on the
south. The name Pakistan is derived from the Urdu words Pak
(meaning pure) and stan (meaning country). It is nearly twice the size of
California.
The northern and western highlands of Pakistan contain the towering
Karakoram and Pamir mountain ranges, which include some of the world's highest
peaks: K2 (28,250 ft; 8,611 m) and Nanga Parbat (26,660 ft; 8,126 m). The
Baluchistan Plateau lies to the west, and the Thar Desert and an expanse of
alluvial plains, the Punjab and Sind, lie to the east. The 1,000-mile-long
(1,609 km) Indus River and its tributaries flow through the country from the
Kashmir region to the Arabian Sea.