Terrapin

Ingredients

• the terrapin
• boiling water
• two ounces of butter
• the yolks of two hard-boiled eggs
• one dessertspoonful of flour
• one wineglass of cream
• one wineglass of sherry
• salt
• tobacco

Method

1. 1

   Boil terrapin for five minutes, remove skin, and boil until claws can be crushed.

2. 2

   Remove bottom shell and preserve all pieces.

3. 3

   Cut up and stew with water, salt, and tobacco.

4. 4

   Make a paste with butter, egg yolks, and flour, add to stew with cream and sherry.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.

Terrapin. (Senator Bayard's) Put the terrapin into boiling water for five minutes, then take out and remove the skin from the sides. Put back and boil until you can crush the claws between your fingers ; then take them out and place them on their backs ; remove the bottom shell, and take care to preserve all pieces ; remove gall and sand bags. Cut up all the balance and put into a saucepan, adding a little water, and seasoning with salt and tobacco. Stew till done. Make a paste of two ounces of butter, the yolks of two hard-boiled eggs, one dessertspoonful of flour

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