Creole Snapping Turtle Soup, Deviled Quail Eggs, and Madeira

Season turtle meat with salt and cayenne pepper. In a heavy stockpot over medium-high flame, heat cup of the vegetable. Pan-fry turtle meat until all liquid has evaporated and meat is golden brown. Remove meat and drain meat on paper towels. Add remaining oil and whisk in flour, stirring constantly until roux is dark brown. Add onions, celery, bell peppers, and minced garlic. Saut 3 to 5 minutes, until vegetables soften. Stir in tomato sauce and cook 2 to 3 minutes. Slowly add beef stock, one ladle at a time, stirring constantly until soup thickens. Return meat to pot, add lemon slices and season with salt, cayenne pepper, and hot sauce. Bring soup to a rolling boil, reduce to simmer, and cook 45 minutes. Add green onions, parsley and nutmeg and cook 2 to 3 minutes. Adjust seasoning, if necessary.

Ladle generous portion of Soup into serving bowls, garnish with 3 deviled quail egg halves. Pour 1 tablespoon Madeira over each bowl of soup.