Chicken a la Terrapin

Ingredients

• 3 pints of cold boiled chicken
• 3 hard-boiled eggs
• 3 heaping tablespoons of flour
• 1/2 pint of chicken stock
• 1 pint of rich milk
• 1 wine glass Madeira wine
• 1 even teaspoon of salt
• 1 cup of butter
• a dash of cayenne pepper
• 1/2 teaspoon mace

Method

1. 1

   Mince the chicken fine; rub eggs through a sieve.

2. 2

   Melt butter in a saucepan, then add flour, stock, and scalded milk.

3. 3

   Mix in chicken with seasoning and eggs.

4. 4

   Cook slowly for half an hour.

5. 5

   When ready to serve, add the wine.

6. 6

   Serve on toast.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 46. The excerpt below is the record exactly as published.

Chicken a la Terrapin. Three pints of cold boiled chicken, 3 hard-boiled eggs, 3 heap- ing tablespoons of flour that has been browned, % pint of chicken KENTUCKY RECEIPT BOOK, 77 I _^ stock, 1 pint of rich milk, 1 wine glass Madeira wine, 1 even tea^ spoon of salt, 1 cup of butter, a dash of cayenne pepper

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