Terrapin Horensi
From European and American cuisine, 1914
Serves 3
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 93. The excerpt below is the record exactly as published.
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, Yg of a teaspoonf ul Cayenne pepper, Y^ cupful sherry wine, Yt cupful fine-chopped mushrooms, a little mushroom liquor, Yb teaspoonful beef extract, and boil 10 minutes ; strain into a clean saucepan, add the fine-cut prepared terrapin meat, and cook 5 minutes ; add the juice of Ys lemon and serve. Terrapin Horensi.— Place 1 pint of boiled and prepared ter- rapin in a saucepan, cover with sweet cream, season with 1 even teaspoonful salt, a little Cayenne pepper, cook 5 minutes ; mix Yi tablespoonful butter with 1 teaspoonful cornstarch
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