Mock Terrapin or a la Newburg

Ingredients

• Pieces of cold-roasted chicken, turkey or duck may be used for making terrapin or a la Newburg.
• rub together two tablespoonfuls of butter
• one of flour
• rub to a smooth paste the hard boiled yolks of three eggs
• a gill and a half (three-quarters of a cup) of milk
• sprinkle the chicken with four tablespoonfuls of sherry or Madeira
• a half teaspoonful of salt
• just a drop of extract of nutmeg
• an eighth of a spoon of white pepper

Method

1. 1

   Cut the meat into pieces, rub butter and flour together.

2. 2

   Mix in the yolks and milk, heat until hot but not boiling.

3. 3

   Add to the yolks, then combine with the chicken, season, and heat over hot water until hot.

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 9. The excerpt below is the record exactly as published.

Mock Terrapin or a la Newburs: Pieces of cold-roasted chicken, turkey or duck may be used for making terra- pin or a la Newburg. Cut the meat CHICKEN— COOKED 35 into pieces of fairly good size; meas- ure, and to each pint of this allow a half pint of sauce; rub together two tablespoonfuls of butter and one of flour. Rub to a smooth paste the hard boiled yolks of three eggs ; add to the botter and flour a gill and a half (three-quarters of a cup) of milk ; stir until smoking hot. Do not let the mixture boil ; then add this a little at a time to the yolks of the eggs, rubbing until you have a perfectly smooth golden sauce ; press this through a sieve. Before beginning the sauce, sprinkle the chicken with four table- spoonfuls of sherry or Madeira, the latter preferable. Add the chicken to the sauce, stir until each Apiece is thoroughly covered; add a half teaspoonful of salt, just a drop of extract of nutmeg or a grating of nutmeg, an eighth of a spoon of white pepper

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