Mock Terrapin

Ingredients

• bits of cold roasted fowl
• two tablespoonfuls of butter
• one tablespoonful of flour
• half a pint of milk
• the hard-boiled yolks of three eggs
• a level teaspoonful of salt
• a saltspoonful of white pepper
• a teaspoonful of Worcestershire sauce

Method

1. 1

   Cut fowl into cubes, measure.

2. 2

   For each pint, use butter, flour, milk, and egg yolks to make a sauce.

3. 3

   Add chicken, heat over hot water, season, and serve hot.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 33. The excerpt below is the record exactly as published.

a level teaspoonful of salt and a quarter of a tea- My Best 250 Recipes iig spoonful of pepper ; stir to a rather smooth paste. Brush custard-cups with butter and Hne them to the depth of half an inch with the rice mixture. Rub two tablespoonfuls of butter and two of flour together; add a pint of milk, stir until boiling; add a teaspoonful of salt, a dash of pepper and one pint of nicely-seasoned blocks of cold cooked chicken. Fill this mixture in the centre of the cups, cover with a layer of rice, stand in a pan of boiling water, and cook in the oven for twenty minutes. Turn carefully on a heated dish, gar- nish with nicely-seasoned peas, and send to the table. MOCK TERRAPIN Cut bits of cold roasted fowl, turkey or duck in cubes of one inch. Measure ; to each pint allow two tablespoonfuls of butter, one tablespoonful of flour, half a pint of milk and the hard-boiled yolks of three eggs. Rub the butter and flour together, add the milk, stir until boiling; add this gradu- ally to the yolks of the eggs, rubbing all the while. When you have a perfectly smooth, thick, yellow sauce, add the chicken; stand it over hot water for at least twenty minutes, add a level teaspoon- ful of salt, a saltspoonful of white pepper and a teaspoonful of Worcestershire sauce

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