Chicken Terrapin

Ingredients

• a fowl
• a quart of the meat
• a large tablespoon of flour
• 3 ounces of butter
• ½ cup of cream
• pinch of mace
• half as much cloves
• a wineglass of sherry
• whites of 3 hard-boiled eggs
• yolks mashed

Method

1. 1

   Boil fowl until tender, then cool in the broth.

2. 2

   Cut into dice.

3. 3

   Cook flour and butter, add cream, spices, and chicken.

4. 4

   Add chopped egg whites and yolks.

5. 5

   Heat through and add sherry before serving.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 22. The excerpt below is the record exactly as published.

Chicken Terrapin. Boil a fowl very slowly until tender, and let stand in liquor in which it has boiled until cold, or until next day. Cut into dice pieces a quart of the meat. Rub a large table- spoon of flour with 3 ounces of butter, and when melted add Yl cup of cream, pinch of mace, half as much cloves, and salt and cayenne to taste. Lay in the chicken and set over slow fire until heated through. Chop whites of 3 hard-boiled eggs, and add to the chicken, with yolks mashed and mixed to a smooth paste. When it comes to the boiling point add a wineglass of sherry

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