Chicken Terrapin

Ingredients

• two fowls
• a pint of milk
• half a pound of butter
• two tablespoons of flour
• half a teaspoon of salt
• a dash of cayenne
• a dash of nutmeg
• the yolks of six eggs
• a pint of sherry

Method

1. 1

   Boil the fowls until tender, then cut into small dice.

2. 2

   Heat milk in a double boiler, add butter mixed with flour, and stir until boiling.

3. 3

   Remove from heat, add salt, cayenne, nutmeg, and beaten egg yolks.

4. 4

   Pour over chicken, heat without boiling, and stir in sherry before serving.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 74. The excerpt below is the record exactly as published.

CHICKEN TERRAPIN A WASHINGTON DISH FOR FESTIVAL DAYS Boil two fowls until they are so tender that the meat parts readily from the bone when you stick in a fork. When the meat is cold cut it in small dice or squares. Heat a pint of milk in a double-boiler and to it add half a pound of butter into which you have rubbed and beaten two table- spoons of flour. Stir the butter and milk till boiling hot, take from the fire, and stir in half a teaspoon of salt, a dash of cayenne, a dash of nutmeg, and the yolks of six eggs. 134 THE HOME COOK BOOK which you have previously well beaten. Put the diced chicken meat in a saucepan, pour the mixture over it, heat, but do not boil, and just before serving stir in a pint of sherry

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