Stewed Terrapin (another manner)
From French dishes for American tables, 1886
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 29. The excerpt below is the record exactly as published.
two terrapins weighing about six to seven pounds. Boil them in some water with a little salt for about twenty minutes. FISH. 67 Drain them, cut them in moderate-sized pieces, and put them in a saucepan with enough cream to cover them, a pinch of salt, pepper, nutmeg, and three wineglasses of sherry. Simmer gently for three quarters of an hour. Mix four yolks of eggs with two tablespoonfuls of cream, add them to your ter- rapins, and serve very hot. 178. Stewed Terrapin (another manner). Pre- pare your terrapins as the foregoing, add to them half a pint of brandy
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