Prairie Hen a la Terrapin

Ingredients

• a prairie hen
• six cups water
• half cup sherry
• one tablespoon butter
• one tablespoon flour
• one to one and a half cups of the stock
• four tablespoons sherry
• yolks of three or four eggs
• half cup cream

Method

1. 1

   Pick, singe, clean, and wash a prairie hen; cut in small pieces, put on the stove in water with sherry, pepper, salt, onions, and carrots; let simmer until tender.

2. 2

   In a saucepan, melt butter, add flour, and stock, then add the meat.

3. 3

   Mix yolks of eggs with cream, add to the mixture, and shake the pan until it thickens.

4. 4

   Serve inside a border of fried rings of bread or noodle border.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 341. The excerpt below is the record exactly as published.

a prairie hen; cut in small pieces, put on the stove in six cups water with half cup sherry, pepper, salt, onions, and carrots; let simmer until tender. Put in a saucepan one tablespoon butter, one tablespoon flour, one to one and a half cups of the stock that the prairie hen has cooked in, four tablespoons sherry, pepper and salt to taste; add the meat. In the meantime, have the yolks of three or four eggs mixed with half cup cream

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