How to Make Scalloped Green Turtle
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 139 of 825.
Cut the meat from a small braised green turtle into quarter-inch squares. For one quart of squares fry two onions, chopped fine, in one fourth a cup of butter; sift over one third a cup of flour and moisten with three cups of stock; add the turtle meat and stir until boiling, then add the sifted yolks of two or three hard-boiled eggs, mixed with one fourth a cup of butter; press through a sieve and add a tablespoonful of fine-chopped parsley and several fine-chopped mushrooms, if at hand. Fill the carapace, or deep under shell, with the mixture. Çover with cracker crumbs, mixed with melted butter and brown in the oven.