• 2 lbs boned turtle meat, diced in ½ inch cubes
• 2 quarts rich chicken stock
• 1 gal heavy whipping cream
• 8 stalks celery, diced fine
• 4 large carrots, diced fine
• 2 large onions, diced fine
• 2 green bell peppers, diced fine
• 2 red bell peppers, diced fine
• 1 lb butter
• ½ cup olive oil
• ¼ cup minced garlic
• 1 ½ cups White Zinfandel wine
• ½ cup coarse mustard
• ½ cup ground white pepper
• 2 whole nutmegs, ground fine (may substitute 3 tsp nutmeg powder)

Over medium-high heat bring cream to full boil, stirring occasionally to prevent scorching. When cream comes to rolling boil, reduce heat so cream simmers slowly. Simmer until reduced to 2/3 volume.
While cream is reducing, melt butter in large stockpot with olive oil.  Add diced celery, carrots, and onions.  Sauté until onions are transparent, then add green and red peppers, garlic, and wine.  Sauté 5 minutes, then stir in diced turtle meat and mustard, white pepper, and nutmeg.  Continue cooking, stirring occasionally until meat begins to turn white.  Add chicken stock and bring to rolling boil.  Reduce to simmer and reduce liquid by half.  Whisk in reduced cream.  Correct seasonings if necessary.  Keep at serving temperature of approximately 160° in Bain Marie or double boiler.  Do not boil to avoid separation.