Stewed Terrapins

Ingredients

• Cut the flesh off some small terrapins in little pieces
• a small piece of butter
• one wineglassful of water
• one wineglassful of white wine

Method

1. 1

   Cut the flesh off some small terrapins in little pieces, and put them over the fire in a stewpan, together with a seasoning of pepper and salt, a little cayenne pepper and a small piece of butter.

2. 2

   Let them stew in the butter for a short time, add one wineglassful of water for each terrapin, and put in at the same time a piece of butter rolled in flour; stew for ten minutes, then add for each terrapin one wineglassful of white wine, and let it stew for another five minutes; then move the pan to the side of the fire, and stir in some beaten yolks of eggs, allowing one yolk to two terrapins.

3. 3

   Cover the pan tightly and let it stand for five or six minutes.

4. 4

   Then pour the terrapins, sauce and all, into a tureen and serve.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 58. The excerpt below is the record exactly as published.

Stewed Terrapins. Cut the flesh off some small terrapins in little pieces, and put them over the fire in a stewpan, together with a seasoning of pepper and salt, a little cayenne ]>epper and a small piece of butter. Let them stew in the butter for a short time, add one wincglassful of water for each terrapin, and put in at the same time a piece of butter SHELL-FISH. 123 rolled in flour ; stew for ten minutes, then add for each terrapin one wineglassful of white wine

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