Chicken a la Terrapin

Ingredients

• a nice, fat chicken
• enough cold water to cover it
• a little black pepper
• salt
• a small piece of onion
• a slice of lemon
• a few mushrooms
• a teacupful of cream
• the crumbled yolks of three hard-boiled eggs
• enough sherry wine to suit the taste

Method

1. 1

   Simmer the chicken in cold water until done, then remove and tear meat from bones.

2. 2

   Flavor broth with herbs, thicken with flour and butter, add cream and chicken.

3. 3

   Remove herbs, add egg yolks and sherry.

4. 4

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 316. The excerpt below is the record exactly as published.

Chicken a la Terrapin. — Take a nice, fat chicken, weighing about 4 lbs., and put it into a pot, with enough cold water to cover it. Cover the pot, and let the chicken simmer till done ; then remove it from the broth, and, when cold, tear the meat f romthe bones, and cut it into small blocks. Put the broth back on the stove, and into it put a little summer-savory, marjoram, sage, thyme, two or three bay-leaves, a little black pepper, salt, some sprigs of parsley, a small piece of onion, a slice of lemon, and a few mushrooms. Let the broth cook till it is thorough- ly flavored with the herbs. Thicken with a little flour and a good-sized piece of butter creamed together. Add a teacupful of cream, and then the chicken. Take out the parsley, bay- leaves, and lemon, and put in the crum- bled yolks of three hard-boiled eggs ; and, lastly, enough sherry wine to suit the taste

Cook this with the app: pantry check, scaling, and the assistant.