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Alligator Soup Recipe

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This recipe for Alligator Soup, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Conner
Added: Tuesday, August 25, 2009


1/3 c. oil
1/3 c. flour
3 lbs. alligator meat
3 c. onions
2 c. shallots
2 c. celery
6 cloves garlic
1/4 c. parsley
1/2 c. shallot tops
3 tomatoes
2 (4 oz.) cans sliced mushrooms
1 tbsp. whole cloves
4 qts. hot water
8 bouillon cubes (chicken)
1/3 c. sliced stuffed olives
1/2 lemon, sliced thin
cooking sherry or vermouth
boiled eggs
salt & pepper to taste

Make roux using oil and flour. Add chopped onions, shallots, celery, garlic and meat. Cook on low heat in covered pot until oil separates. Stir often, add sliced tomatoes, mushrooms and liquid, cloves, water and bouillon cubes. Simmer on low heat for 4 hours. Test meat if meat is tender. Remove from soup and continue to simmer. Add chopped parsley, shallot tops, olives and lemon. Cook for 30 minutes. Season with salt and pepper. To serve, place soup in bowls, garnish each bowl with one sliced boiled egg. Place one jigger of sherry or vermouth at each plate so each person may put the amount he or she wants.

Preparation Time:
Preparation Time:
This should take 6 hours to make.




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