Commander’s Palace Turtle Soup:     2 1/2 sticks butter      3/4 Cup flour     1 pound turtle meat     1 Cup celery     2 medium onions     1 1/2 teaspoons garlic     3 bay leaves     1 teaspoon oregano     1/2 teaspoon thyme     1/2 teaspoon black pepper     1 1/2 Cups tomato puree     1 Quart beef stock     salt &amp; pepper to taste     1/2 Cup lemon juice     5 hard-boiled eggs     1 Tablespoon parsley     6 teaspoons dry Sherry