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Terrapin au Beurre
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 208. The excerpt below is the record exactly as published.
Terrapin au beurre. Boil two terrapin (see index), cut up; season with salt, pepper and a little paprika and celery salt. Heat three ounces of butter in a pan, add the terrapin, and toss for about ten minutes. Put the terrapin in a chafing dish, add to the pan two ounces of butter, cook till brown, and pouf over the terrapin. Sprinkle a pony of dry sherry wine over all, cover the dish, and allow to stand for a few minutes before serving. THE HOTEL ST. FRANCIS COOK BOOK 279 SEPTEMBER 21 BREAKFAST LUNCHEON Sliced pineapple Canape Riga Hominy with cream Consomme in cups Crescents Chicken hash, with poached eggs Russian caravan tea Roquefort cheese with crackers Coffee DINNER Oysters on half shell Bean and cabbage soup Celery Fillet of Tahoe trout, au vin blanc Roast loin of pork, apple sauce Sweet potatoes saute Artichokes, Hollandaise Green corn Waldorf salad Cold chocolate pudding Coffee Bean and cabbage soup. Soak two pounds of white beans in water over night. Put in a vessel two pounds of salt pork, three pounds of shin of beef, two gallons of cold water, and a tablespoonful of salt. Bring slowly to a boil, and skim well. Add the beans, and boil for an hour. Then add a small head of cabbage that has been cut in one-inch squares, one onion, one carrot, a bouquet garni, and one mashed clove of garlic. Boil slowly for two hours, then remove the pork, beef, carrot, onion and bouquet garni. Season to taste with salt and pepper
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