Terrapin

Ingredients

• Select cow terrapin if possible
• the yolks of three hard-boiled eggs
• one-third of a pound of the very best butter
• one heaping tablespoonful of flour
• a wineglassful of sherry
• a teaspoonful of brandy
• salt to taste
• cayenne pepper to taste
• a grating of nutmeg
• one-half cupful of strong beef stock

Method

1. 1

   Prepare terrapin by boiling and cleaning.

2. 2

   Cut into pieces, preserving juice and eggs.

3. 3

   Mash yolks with butter, mix with flour and beef stock, bring to a boil, then add wine, seasoning, and terrapin.

4. 4

   Simmer, add egg paste and terrapin eggs, and heat in a double boiler before serving.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 15. The excerpt below is the record exactly as published.

a grating of nutmeg, and reduce one-half. Place XJ the saucepan on the corner of the range and add while stirring a little butter and the yolks of three eggs. Put this in a double boiler and add little by little, always stirring, two tablespoonfuls of butter till the sauce is thick ; then put in the sweetbreads, and when hot serve on toast. TERRAPIN - Select cow terrapin if possible. Plunge the tenapin in boiling water for five minuies, then take out and rub off the skin of the feet and throw back into fresh hot water. Boil until the shells show sign of cracking. Remove the under shell first, then cut off the head and claws, and remove the gall and sand-bags very carefully. Cut up the remainder in pieces, not too small, and the intestines quite fine, and be care- ful to preserve the juice and eggs. For each terrapin allow the yolks of three hard-boiled eggs, one-third of a pound of the very best butter, one heaping tablespoonful of flour, a wineglassful of sherry and a teaspoonful of brandy ; salt, cayenne pepper to taste, a grat- ing of nutmeg, and one-half cupful of strong beef stock

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