Chicken Terrapin

Ingredients

• Chickens, 2
• Cream, 2 pints
• Butter, ½ cup
• Flour, 3 tablespoons
• Currant jelly, 2 tablespoons
• Made mustard, 1 tablespoon
• Eggs, hard-boiled, 4
• Lemon juice, 2 tablespoons
• Sherry, 2 tablespoons
• Parsley, finely chopped, 1 tablespoon
• Pimolas, or small olives, ½ pint

Method

1. 1

   Roast the chicken without stuffing.

2. 2

   When cold, cut the meat into small pieces.

3. 3

   Put the meat into a stewpan with 1 pint of cream, add the butter, flour, mustard, currant jelly, salt, and pepper.

4. 4

   When boiling, add the other pint of cream and the chopped hard-boiled eggs.

5. 5

   Just before serving, add the lemon juice, sherry, and parsley, and garnish with toast-points and pimolas.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 31. The excerpt below is the record exactly as published.

CHICKEN TERRAPIN Chickens, 2, Cream, 2 pints, Butter, % cup, Flour, 3 tablespoons, Currant jelly, 2 tablespoons. Made mustard, 1 tablespoon, Eggs, hard-boiled, 4, Lemon juice, 2 tablespoons. Sherry, 2 tablespoons. Parsley, finely chopped, 1 tablespoon, Pimolas, or small olives, % pint

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