The Swedish, French, American cook book

Take crayfish that have been cooked and left in water until cold; remove meat from shells. Make an aspic from two cups of tomato juice, two cups water they have cooked in, one large package Cox’s gelatine, three tablespoons sherry, pepper and salt to taste. When the aspic is cleared, put the individual crayfish moulds in ice and glaze; decorate with truffles, whites of eggs, and Spanish pepper; fill mould with crayfish; cover with the aspic and put on the ice until cold. When cold, turn out on an aspic foundation of mace¬ doine of vegetables; decorate all around with crayfish and parsley and pour cold aurorian sauce in the centre. This is a beautiful cold dish. [Can also be served with the salad or on bread as an appetizer.] TERRAPIN (Terrapin) Terrapin is in season from November to May. How to Kill a Terrapin Put the terrapin when alive in boiling water, back down; leave to cook — for fifteen minutes if small, twenty minutes if large — with a tight cover over the pan. Then take out and cool the terrapin slightly under the faucet in cold water. Then part the top and under shell on each side with a large knife or hatchet (if very large, a saw may be needed); then shell the terrapin thus: stand it on end; with one hand on each side of the shells, pull it apart. Separate the meat — the front, back parts and legs. Take care of the blood, and be very careful that the gall does not break and spoil blood and meat. Then take out the liver (be very careful with the gall, which sometimes is very large). Throw away the rest of the intestines, keeping only the liver (and the eggs if there are any; if there are no eggs, artificial ones must be made). There is a thin veil on the leg parts, head, etc., that is to be removed. Take the nails out of the feet; then joint the terrapin with scissors or knife in pieces. Terrapin a la Ericsson Hammond [See recipe: How to Kill a Terrapin.] Put the pieces — with the blood, three cups water, and one and a half cups sherry, pepper and salt — on stove; let cook until tender. When tender, make the sauce. To the quart of terrapin, yolks of four eggs, one heaping tablespoon flour, half pint cream, three heaping tablespoons butter, half cup sherry, pepper and salt. How to Make It. Put one tablespoon butter in a saucepan; add the flour then the broth from the terrapin; stir until nice and creamy; then add the terrapin meat, sherry, pepper, and salt (if more needed); shake the pan; add the yolks and cream that have been well mixed; shake pan constantly until it gets hot and simmery (be careful not to let it boil, as then it would curl); add the rest of the butter piece by piece while shaking the pan; add the terrapin eggs that have been cooked, skinned, and heated in shirred butter. Pour in a covered dish, or in little terrapin dishes if at hand. Serve as a fish dish, or entree for dinner or luncheon. Terrapin a la Maryland