MOCK TURTLE SOUP WITH DRY SACK SHERRY By Rathbun's of Atlanta   For the roux:   ½ cup clarified butter ½ cup all purpose flour   For the soup:   2 Tbsp olive oil 1 cup yellow onion (small diced) 1 cup red bell pepper (small diced) ½ cup celery (small diced) 2 tsp garlic (minced) 3 cup 7/11 tomatoes (canned crushed tomatoes) 3 cup chicken broth 1 # veal (ground) 4 each hard-boiled eggs (grated) 2 Tbsp lemon juice 2 tsp cayenne pepper 2 each bay leaf 3 Tbsp Italian parsley (chopped) 2 Tbsp sherry vinegar 1 Tbsp + 2 tsp kosher salt   Procedure:   Place clarified butter in a small saucepot and brown slowly stirring constantly to avoid scorching Reserve. In a soup pot place oil and sweat onions, peppers, celery until tender, add garlic, tomatoes, chicken broth and veal, bring to a simmer for 15 minutes. Add grated eggs, lemon, seasonings and vinegar. Continue to simmer. Place small amounts of roux into soup while simmering to flavor and to adjust thickness. Once desired thickness is achieved serve with a ½ shot of Dry Sack Sherry on top and some crusty French bread.