Chicken a la Terrapin

Ingredients

• three pints of cold boiled chicken
• three hard-boiled eggs
• three heaping tablespoonfuls of flour
• half a point of chicken stock
• one pint of good, rich milk
• one wine glass of Madeira
• one even teaspoon of salt
• a pinch of cayenne pepper
• one-half teaspoon of mace
• one cup of butter

Method

1. 1

   Mince chicken, rub eggs through a sieve.

2. 2

   Melt butter, add flour, then stock and scalded milk.

3. 3

   Mix in chicken and eggs, cook slowly for half an hour.

4. 4

   Add wine just before serving.

5. 5

   Serve on brown toast.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 28. The excerpt below is the record exactly as published.

CHICKEN A LA TERRAPIN. Three pints of cold boiled chicken, three hard-boiled eggs, three heaping tablespoonfuls of flour that has been browned in the oven, half a point of chicken stock, one pint of good, rich milk, one wine glass of Madeira, one even teaspoon of salt, a pinch of cayenne pepper, one-half teaspoon of mace, one cup of butter

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