Fricassee of Terrapin

Ingredients

• the meat of two or three terrapins
• a little butter
• a bunch of parsley and sweet herbs
• one tablespoonful of flour
• sufficient cream to cover
• one wine-glassful of sherry
• five ounces of butter

Method

1. 1

   Put the meat of two or three terrapins into a saucepan with a little butter and a bunch of parsley and sweet herbs; cook until slightly colored, sprinkle in salt and pepper to taste and one tablespoonful of flour, and pour in gradually sufficient cream to cover.

2. 2

   Boil for four minutes without stirring, then add one wine-glassful of sherry; boil again for ten minutes, take the saucepan from the fire, thicken with the beaten yolks of four eggs, remove the bunch of sweet herbs and parsley, add butter broken into small pieces, turn the whole out onto a dish and serve with minced parsley sprinkled over it.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 58. The excerpt below is the record exactly as published.

Fricassee of Terrapin. Put the meat of two or three terrapins into a saucepan with a little butter and a bunch of parsley and sweet herbs; cook until it is slightly colored, sprinkle in salt and pepper to taste and one tablespoonful of flour and pour in gradually suflicient cream to cover. Boil for four minutes without stirring, then add one wine- glassful of sherry; boil again for ten m'nutes, take the saucepan from the fire, thicken with the beaten yolks of four eggs, remove the bunch of sweet herbs and parsley, add five ounces of butter

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