This week Chef Folse prepares Snapping Turtle - a rare delicacy that boasts seven different flavors of meat. The first recipe, Turtle Sauce Patot (with potatoes) begins with a dark roux, and then the meat is added. Onions, celery, peppers, garlic and potatoes are incorporated along with turtle stock. Finally, fresh eggs are broken directly into the stew and served over French bread. Chef Folse then travels to Commander's Palace in New Orleans for a demonstration of their world-renowned Turtle Soup. The last dish on the menu is Turtle Lafourche. A spicy combination of turtle, rotel tomatoes and habanera peppers are stewed together in red wine and served over potato salad.