Chicken a la Terrapin

Ingredients

• 3 cups cold boiled chicken
• 1 hard-boiled egg
• ij tablespoons brown flour
• £ cup chicken stock
• 1 cup milk
• i teaspoon salt
• Cayenne and mace
• 4 tablespoons butter
• 2 tablespoons Madeira wine

Method

1. 1

   Chop the chicken and press the eggs through a potato ricer.

2. 2

   Cook the flour, butter, stock and milk to a smooth sauce.

3. 3

   Add the salt, cayenne and mace and cook in a double boiler for twenty minutes.

4. 4

   Stir in the riced egg, chicken and wine just before taking from the fire.

5. 5

   Serve on diamonds of toast, garnished with water cress.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 45. The excerpt below is the record exactly as published.

CHICKEN A LA TERRAPIN 3 cups cold boiled chicken 1 hard-boiled egg ij tablespoons brown flour £ cup chicken stock 1 cup milk i teaspoon salt Cayenne and mace 4 tablespoons butter 2 tablespoons Madeira wine

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