Chicken Terrapin

Ingredients

• 1 qt. of cold chicken
• 3 hard-boiled eggs
• 3 tablespoonfuls of butter
• 2 of flour
• 1 cupful of chicken stock
• 1 cupful of cream
• 4 tablespoonfuls of sherry
• 1 teaspoonful of lemon juice

Method

1. 1

   Chop chicken and eggs, season.

2. 2

   Melt butter, add flour, then chicken stock, stir, add cream, and chicken mixture.

3. 3

   Simmer, stir in egg yolks, sherry, and lemon juice.

4. 4

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 33. The excerpt below is the record exactly as published.

Chicken Terrapin. Chop together i qt. of cold chicken, 3 hard-boiled eggs and the chicken liver if you have it ; season with salt, pepper and nutmeg. Into a frying-pan put 3 tablespoonfuls of but- ter ; when melted, add 2 of flour and stir until smooth; add gradually i cupful of chicken stock ; stir well for three minutes ; llien add i cupful of cream all but 4 tabk- October. spoonfuls J stir a minute and add the chicken mixture. Simmer for lo minutes. Inio this stir the well-beaten yolks of z eggs and the remaining cream. Stir i minute; add 4 tablespoonfub of sherry and i teaspoonful of lemon juice. Serve at once. 7.— Stewed Lamb and Mint Sauce. Cut cold lamb into 2 inch pieces. Into a saucepan put i tablespoonful of butter and fry the meat until slightly browned ; add i cup of hot water and let simmer 10 minutes. Take out the meat and place on a hot platter. Add ^ of a cupful of very fine chopped mint, ^ a cupful of vinegar, and a lea- spoonful of sugar J let simmer for 5 minutes and pour over the meat. 8.— Chicken in Shells. Chop cold chicken into dice and mix with a hot cream sauce. Turn into the shells and ■Jii sprinkle crumbs over them and brown in a lot oven. Serve immediately. 9. — Cheese Omelet. Put I tablespoonful of butter into a frying- pan, and when heated add 10 well-beaten October. eggs and 2 tablespoonfuls of grated Swiss cheese, a pinch of salt and pepper. When done turn out carefully on a hot platter and dust the top with a little grated Parmesan cheese. Put back in the oven for 2 seconds and serve. 10. — Stewed Calf's Liver. Wash and cut a calfs liver in slices. Into a deep saucepan put i turnip, i carrot, 1 stalk of celery and i onion (all sliced) ; lay the liver on top of the v^etables, sprinkle salt and pepper over all and pour on a pint of boiling water ; cover and let stew until ilie liver is tender. When done lake out the liver and put it on a hot platter; strain the gravy and thicken with i tablespoonful of butter a

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