Terrapin with Cream

Ingredients

• the yolks of three eggs
• one-fourth of a teaspoon-ful of Colman's English mustard
• a dash of Tobasco
• a half-cupful of pure sweet cream
• add a spoonful of whipped cream
• another tablespoonful of brandy

Method

1. 1

   Boil the terrapin with chicken bouillon until half reduced.

2. 2

   Mix the yolks of eggs, pepper, salt, mustard, Tobasco, and cream.

3. 3

   Stir this mixture into the terrapin on the side of the range until thick.

4. 4

   Add whipped cream and brandy before serving in china cups or croustade Bomaine.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 20. The excerpt below is the record exactly as published.

the yolks of three eggs, a little pepper and salt, one-fourth of a teaspoon- ful of Colman's English mustard, a dash of Tobasco, and a half-cupful of pure sweet cream. Mix up well and put the same in with your terrapin. Keep on stir- ring it on the side of the range till thick; add a spoonful of whipped cream and another tablespoonful of brandy

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