Chicken Terrapin

Ingredients

• 2 pairs sweetbreads
• 1 large chicken, cooked
• 1 quart cream
• 1 tablespoon cornstarch dissolved in milk
• 2 egg yolks
• 1 tablespoon butter
• salt and red pepper
• 1 wineglass sherry

Method

1. 1

   Parboil the sweetbreads, let cool; remove all the membrane, and cut sweetbreads in small pieces.

2. 2

   Cut fine the meat from the chicken which has been cooked and add to the sweetbreads.

3. 3

   Place the cream in a double boiler and thicken with the cornstarch which has been dissolved in a little milk.

4. 4

   When the cream has been heated thoroughly, add the egg yolks and stir well.

5. 5

   Then add the butter and seasoning.

6. 6

   When well thickened and hot, stir in the chicken and sweetbreads.

7. 7

   Just before serving add one wineglass of sherry.

8. 8

   This may be served either on toast or in patty shells.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 14. The excerpt below is the record exactly as published.

Chicken Terrapin 2 pairs sweetbreads 1 large chicken, cooked 1 quart cream 1 tablespoon cornstarch dissolved in milk 2 egg yolks 1 tablespoon butter salt and red pepper 1 wineglass sherry

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