5 lb Turtle
2    Celery stalk; with leaves
2 md Carrots
1 lg Onion
2    Bay leaves
1    Garlic clove
Thyme, fresh; sprigs
Parsley, fresh; sprigs
Salt; to taste
Pepper; to taste
4 tb Butter
2 tb Flour
1/2 c  Sherry
3    Egg; hard-cooked

Cut off the turtles head and stand it upside-down to drain. After it has
bled well, scrub with a stiff brush. Drop into a kettle of boiling water to
cover, and cook until the skin and upper shell peel away easily. Discard
this water and cover turtle with fresh water. Add the vegetables and herbs,
and salt and pepper. Simmer gently for two hours then strain, reserving the
broth. Remove shells and skin and pick out the meat, being careful not to
break the gall sac (located in the liver). Cut the meat into small pieces
and brown in butter. Blend in the flour, then the strained stock and
simmer it until tender. To serve, pour into a tureen with the sherry and
garnish with sliced eggs. If you prefer, float a few slices of egg on each
plate of soup.