Terrapin a la Philadelphia

Ingredients

• Two eight-inch cow terrapin
• Yolks of four hard-boiled eggs
• One-fourth pound of butter
• One-half pint of cream
• One-half gill of good sherry

Method

1. 1

   Prepare the terrapin by plunging them into boiling water.

2. 2

   Boil fifteen minutes.

3. 3

   Take them out, when cool rub off the skin from the legs, pry the shells apart, and cut away the meat from the shells.

4. 4

   Rub together, to a paste, the yolks of the hard-boiled eggs and the butter.

5. 5

   Gradually add to this (stirring constantly) the cream.

6. 6

   Whisk into it the sherry.

7. 7

   Pour this mixture into the chafing dish.

8. 8

   Stir while it is warming; add the terrapin when quite hot.

9. 9

   Simmer all together for a few moments and serve.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 145. The excerpt below is the record exactly as published.

TERRAPIN A LA PHILADELPHIA (Both). Two eight-inch cow terrapin. Yolks of four hard-boiled eggs. One- fourth pound of butter. One-half pint of cream. One-half gill of good sheiT}

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