Terrapin
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 16. The excerpt below is the record exactly as published.
terrapins are thrown alive into boiling water and let boîl till the outer shell and toe-nails can be removed. Then wash and boîl them în salted water tîU the fleshy part of the leg îs tender. Put them in a bowl or deep dish, take off the second shell, remove the sand bag and gall bladder, and eut oflf the spongy part. Cut up the méat, season ît with sait, pepper, cayenne and mace, thicken with butter and flour, and cook. Just before serving put in a gill of sherry wine
Cook this with the app: pantry check, scaling, and the assistant.