Terrapin Chicken

Ingredients

• one quart of cold cooked chicken
• the cooked liver of one or two chickens
• three hard-boiled eggs
• the yolks of two uncooked eggs
• one cupful of chicken stock
• one cupful of cream
• a slight grating of nutmeg
• one level tablespoonful of salt
• three tablespoonfuls of butter
• two tablespoonfuls of flour
• one teaspoonful of lemon juice
• one-third of a teaspoonful of pepper

Method

1. 1

   Chop chicken liver and hard-boiled eggs.

2. 2

   Mix with chicken, season.

3. 3

   Melt butter, add flour, stir until smooth, then add stock and other ingredients.

4. 4

   Cook until heated through.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 178. The excerpt below is the record exactly as published.

one teaspoonful of lemon juice. Serve very hot. * Brown Fricassee of Chicken. After singeing, drawing, and washing two large chick- ens, cut them into handsome joints. Season with salt and pepper, and roll the pieces in flour. Cut half a pound of fat salt pork into thin slices, and fry slowly, so as to extract all the fat. Remove the pork, and lay in the boiling fat enough chicken to cover the bottom of the 340 MISS PARLOA'S KITCHEN COMPANION. pan. Brown on one side, and turn and brown on the other. When all the meat has been fried, put three table- spoonfuls of flour into the fat remaining in the pan, and stir until brown ; then gradually add a quart of cold water. When the water boils, season with salt and pepper. Add the fried chicken, and after covering closely, simmer for half an hour. * White Fricassee of Chicken. Free a cooked fowl of skin, bones, and fat, and cut it into small pieces. Season with salt and pepper. Put three table-spoonfuls of butter into the frying-pan, and when it has become hot, add two table-spoonfuls of flour. Stir until smooth and frothy ; then gradually add a pint of the water in which the fowl was boiled, and season with salt and pepper. When this gravy boils up, add the cut meat, and simmer for ten minutes; then add half a cupful of cream or milk, and allow the fricassee to boil up once. Serve on a hot dish, with a garnish of toast. Terrapin Chicken. For this dish use one quart of cold cooked chicken, cut in very small pieces, the cooked liver of one or two chickens, three hard-boiled eggs, the yolks of two un- cooked eggs, one cupful of chicken stock, one cupful of cream, a slight grating of nutmeg, one-third of a tea- spoonful of pepper, one level table-spoonful of salt, four table-spoonfuls of sherry, three table-spoonfuls of butte

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