Terrapin à la Newburg

Ingredients

• 1 pint of cooked terrapin
• 2 fine-cut truffles
• 1 tablespoonful butter
• 1 even teaspoonful salt
• a little Cayenne pepper
• 3 tablespoonfuls sherry wine
• yolks of 3 eggs
• 1 cupful cream

Method

1. 1

   Place cooked terrapin and truffles in a saucepan, add butter, salt, Cayenne pepper, and sherry wine.

2. 2

   Cook for 6 minutes.

3. 3

   Mix yolks of eggs with cream, add to the terrapin, stir over the fire for a few minutes, then serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 93. The excerpt below is the record exactly as published.

Terrapin k la Newbnrg. — Place 1 pint of cooked terrapin with 2 fine-cut truffles in a saucepan, add 1 tablespoonful butter, 1 even teaspoonf ul salt, a little Cayenne pepper, and 3 tablespoonf uls sherry wine ; cook 6 minutes ; mix the yolks of 3 eggs with 1 cupful cream, add it to the terrapin, stir a few minutes over the fire, then serve. Terrapin & la Brooklyn Hamilton Club.— Procure 2 ter- rapins, each one 3 pounds in weight, boil and prepare as directed. Place 1 fine-chopped onion in a saucepan, add 2 tablespoonf uls fine cut carrots, a little celery, 6 coarsely pounded peppers, a bouquet, 1 tablespoonful butter, cook and stir 6 minutes ; then add 1 table- spoonful flour, and stir 2 minutes ; add ly, cupful white broth, 1 even teaspoonful salt

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