Chicken Terrapin

Ingredients

• sufficient cold roast or boiled chicken to measure i pint
• Put I tablespoonful of butter
• i table- spoonful of flour
• gradually add i cupful of thin cream or rich milk
• add the chicken and, when the latter is heated through, 3 hard-boiled eggs cut into quarters
• 3 table- spoonfuls of sherry
• salt and pepper to season

Method

1. 1

   Cut chicken into coarse dice.

2. 2

   In a saucepan, melt butter and flour, stirring until browned.

3. 3

   Gradually add cream or milk, stirring until smooth and thick.

4. 4

   Add chicken, heat through, then add eggs, sherry, and season to taste.

As published

This recipe was extracted from 365 tasty dishes (1906), page 11. The excerpt below is the record exactly as published.

Chicken Terrapin. Cut into rather coarse dice sufficient cold roast or boiled chicken to measure i pint. Put I tablespoonful of butter and i table- spoonful of flour in a saucepan over the fire and stir occasionally until nicely browned ; gradually add i cupful of thin cream or rich milk and stir until smooth and thick, giving a pale coffee-colored sauce. Add the chicken and, when the latter is heated through, 3 hard-boiled eggs cut into quarters, 3 table- spoonfuls of sherry, and salt and pepper to season

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