Terrapin à la Chamberlin

Ingredients

• a female terrapin
• a third of a pound of the very best butter
• the yolks of two hard-boiled eggs
• a large wine-glass of Madeira or Sherry
• a proper proportion of salt, red pepper

Method

1. 1

   Boil terrapin to loosen skin, then remove and cut into pieces.

2. 2

   Make a dressing with flour, egg yolks, butter, cream, and wine.

3. 3

   Combine with terrapin and serve hot.

As published

This recipe was extracted from Kirmess cook book (1907), page 43. The excerpt below is the record exactly as published.

TERRAPIN d la OHAMBBRLIN. John Chamberlin, Washington* Put a female terrapin in boiling water for five minutes, to loosen the skin, then take it out, skin it, 108 KIRMESS COOK BOOK. and replace it in the hot water. When the claws are soft, it is sufficiently boiled. Take it out and remove the bottom shell first. Cut off the head and claws, and take out the gall and sand-bag, then cut up the remainder. Cur up the entrails and all about half an inch long. Be careful to preserve all the juice. Put in a stew-pan. Make a dressing of flour, the yolks of two hard-boiled eggs, a third of a pound of the very best butter, a proper proportion of salt, red pepper, a small quantity of rich cream, and a large wine-glass of Maderia or*Sherry

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