Terrapin Soup

Ingredients

• a live terrapin
• three pints of consomme
• two glasses of sherry

Method

1. 1

   Take a live terrapin, and, removing the claws, soak in boiling water for about three minutes.

2. 2

   With a cloth remove the shells, and, proceeding as for the green turtle, cut it in small pieces and boil it in consomme.

3. 3

   When the terrapin is cooked, add some Spanish sauce, with two glasses of sherry, boil gently for twenty minutes, make some little balls prepared in the manner described in green-turtle soup, and serve in your soup.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 7. The excerpt below is the record exactly as published.

Terrapin Soup. Take a live terrapin, and, removing the claws, soak in boiling water for about three minutes. With a cloth remove the shells, and, proceeding as for the green turtle, cut it in small pieces and boil it in consomme (stock, Art. 1). When the terrapin is cooked, add some Spanish sauce (Art. 80), with two glasses of sherry, boil gently for twenty minutes, make some little balls pre- pared in the manner described in green-turtle soup (Art. 41), and serve in your soup. 44. Soup a la d'Orsay. Wash the ends of a bunch of asparagus, which boil with a little salt and a very little soda, drain them and put them into cold water. Press them through a sieve, add two yolks of raw eggs and three pints of consomme

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