Stewed Terrapin with Cream

Ingredients

• two heaping tablespoonfuls of butter
• one of dry flour
• a pint of cream
• a teaspoonful of salt
• a quarter of a teaspoonful of white pepper
• the same of grated nutmeg
• a very small pinch of cayenne
• a pint of terrapin meat
• four well-beaten yolks of eggs
• a gill of good Madeira
• a tablespoonful of lemon juice

Method

1. 1

   In a saucepan, melt butter and stir in flour until it bubbles.

2. 2

   Gradually add cream, salt, white pepper, nutmeg, and cayenne.

3. 3

   Stir in terrapin meat until hot.

4. 4

   Move to low heat, add beaten egg yolks without boiling.

5. 5

   Pour into a tureen with Madeira and lemon juice.

6. 6

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 37. The excerpt below is the record exactly as published.

STEWED TEKRAPIN, WITH CEEAM. Place in a saucepan, two heaping tablespoonfuls of butter and one of dry flour; stir it over the fire until it bubbles; then gradually stir in a pint of cream, a teaspoonful of salt, a quarter of a teaspoonful of white pepper, the same of grated nutmeg, and a very small pinch of cayenne. Next, put in a pint of terrapin meat and stir all until it is scalding hot. Move the saucepan to the back part of the stove or range, where the contents will keep hot but not boil; then stir in four well-beaten yolks of eggs; do not allow the terrapin to boil after adding the eggs, but pour it immediately into a tureen containing a gill of good Madeira and a tablespoonful of lemon juice

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