Terrapin Soup

Ingredients

• one pint of Espagnole sauce (No. 151)
• half a pint of consomme (No. 100)
• a good bouquet (No. 254)
• one tablespoonful of Parisian sauce
• half a glassful of Madeira wine
• a very little red pepper
• the same of nutmeg
• half a pint of terrapin prepared as above (No. 60)

Method

1. 1

   Combine the Espagnole sauce and consomme in a saucepan.

2. 2

   Add the bouquet, Parisian sauce, red pepper, nutmeg, and Madeira wine.

3. 3

   Boil for twenty minutes, remove fat, add prepared terrapin, and boil for ten minutes longer.

4. 4

   Serve with lemon slices.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 99. The excerpt below is the record exactly as published.

Terrapin Soup. — Put in a saucepan one pint of Espagnole sauce (No. 151) and half a pint of consomme (No. 100). Add a good bouquet (No. 254), one tablespoonful of Parisian sauce, a very little red pepper, the same of nutmeg, and half a glassful of Madeira wine. Boil for twenty minutes, being careful to remove the fat, if any; add half a pint of terra- pin prepared as above (No. 60)

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