Chicken Terrapin

Ingredients

• Boil a chicken with the giblets
• two blades of mace
• three hard-boiled eggs chopped fine
• a teacup of the broth
• a coffeecup of rich cream
• a quarter of a pound of butter
• a heaping tablespoonful of flour
• a teacup of Madeira or Sherry wine
• cayenne pepper
• salt

Method

1. 1

   Boil the chicken and giblets until tender, then cool and cut into small pieces.

2. 2

   In a stew-pan, combine chicken, seasonings, broth, cream, and butter with flour.

3. 3

   Simmer for about ten minutes until hot, then stir in wine and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 49. The excerpt below is the record exactly as published.

a quarter of a pound of butter ; when hot, put the meat in it, cook a few minutes, until it is beginning to brown ; add a cup of cream, with a teaspoon heaping ftiU of flour mixed smoothly in it ; give it one boil up, stir in a glass of Sherry or Madeira wine, remove it from the fire and serve. This is an excellent dish and a cheap one. * Calf's Head Terrapin. Cleanse and boil the head and brains, as for scallop ; remove all the bones from the meat and set aside until perfectly cold ; then cut it into small pieces, spread it on a dish with the brains, and season highly with cayenne and black pepper and salt ; add two blades of mace ; boil four eggs twenty minutes, lay them in ice-cold water for ten minutes, take off the shells and chop them up, add them to the meat ; put all in a large stew-pan or porce- lain-lined kettle ; add a teacup of the broth the head was boiled in, a large coffeecup of cream, half a pound of butter, with two tablespoonsful of browned flour rubbed in it, and simmer until thoroughly hot all through ] take from the fire and stir in a tea- cup of good cooking wine, and serve in a covered dish or oyster* tureen. * Chicken Terrapin. Boil a chicken with the giblets, which will take rather longer than the fowl ; when thoroughly tender, set aside on a dish until entirely cold ; then cut the fowl and giblets into small pieces, half an inch square, put all into a stew-pan, with cayenne pepper and salt, two blades of mace, three hard-boiled eggs chopped fine, a teacup of the broth the chicken was boiled in, a coffeecup of rich cream, and a quarter of a nound of butter with a heaping SHE.X FISH. 101 tablespoonfol of fioox mixed in it ; set on the range, simmer for about ten minntes, or until the meat is thoroughly hot ; then add a teaoup of Madeira or Sherry wine

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