From The Food Encyclopedia by Jacques Rolland and Carol Sherman
1. a water or land reptile whose body is covered by a shell, into which it can withdraw for protection. It is most often served in a soup, cooked with sherry, for which the water turtle is best suited. Several historic recipes for the flippers reveal that they were highly prized by connoisseurs. Turtles have been eaten by Catholics during Lent since the 17th century, when the Vatican categorized them as a fish and sanctioned their consumption. The availability of the meat is now limited because of conservation concerns, but turtle meat is still available in specialty markets, especially in Florida and the Carolinas, where there is a proliferation of turtle farms. In the East, markets are filled with turtles of numerous species, mostly due to an Asian taste for the meat, a cultural history of their medicinal use and a thriving exotic pet trade, although conservationists worry that this degree of harvest may endanger world stocks. See also terrapin. 2. a brand-name candy, a Turtle, made by Nestlé, consisting of pecans and caramel covered in chocolate. 3. a generic term, named after the candy, used to describe cakes, cookies and pies that contain caramel, chocolate and pecans.
