Terrapins a la Philadelphia

Ingredients

• Plunge terrapins into boiling water
• the yolks of 4 hard-boiled eggs
• 1/2 pound of butter
• 1/2 pint of cream
• 1 gill of sherry wine

Method

1. 1

   Boil terrapins for 15 minutes, cool, and remove meat.

2. 2

   Blend egg yolks and butter, gradually add cream, then stir in sherry wine.

3. 3

   Add terrapin meat and simmer before serving.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 24. The excerpt below is the record exactly as published.

1 gill of sherry wine, a little cayenne pepper. Boil liver, then cut in dice ; put but- ter in pan and stir in 1 teaspoon of flour; when it thickens add a little water, then the liver, to which all seasoning must have been added. When the mixture boils add the wine and chopped eggs. Serve immediately. To Cook Lobsters. While alive put them in a pot of boiling water, with 1 table- spoon of salt, let boil about 30 minutes. Put them on a dish to cool (they are nice served in the shell), remove the head and crack the shell. Place them on a flat dish, with drawn butter sauce, or they can be made into a Lobster a la Newburg. After lobster is cold re- move a dark cord that extends down the back ; it is poisonous. Lobster Souffle. ' - • Cook a 2-pound lobster ; when cold cut in dice. Have 3% table- spoons of mayonnaise dressing, 1 cup of aspic jelly, % cup tomato sauce, beat until it is light, then stir in the lobster, add a little tar- ragon vinegar, and set on ice to stiffen. This souffle can be put in individual ramaquin cases, allowing one for each cover. When mix- ture is set, garnish with coral or toasted bread crumbs. 4'2 KfiirrucKY beceift book. LobBtar Qnenellea. Boil 1 lobster, remove meat and pound to a paste, mix with it 2 tablespoons fine bread emmbs, 2% tablespoons butter, salt, black and cayenne pepper, and a dash of nutmeg, yolks of 2 eggs, and the white of 1 egg. If too stiff, add a little water, if too soft, white of 1 egg. Cool after poaching, then fry in butter. Use as a garnish for steamed fish or in soup. Or poach quenelles and serve cold with Tartare sauce. Fish Outlets. Cut fish in slices across the back, removing all the bone. Dry fish, dip slices in butter and fry in hot fat. When a chestnut brown drain on brown paper. Put on each plate with water cress and thin slices of lemon. Serve with Tartare sauce or mayonnaise dressing. Fried Halibut. Cut halibut in thick slices and marinate in this dressing. Enough cold water to cover, with 1 cup of vinegar, and salt, leave for 15 minutes. Dry slices and roll in cracker dust. Cook in smoking hot salad oil until a golden brown. This will require 4 or 5 minutes. Lobster a la Newburg. Take one lobster, boil in a kettle of hot water for % hour with 1 tablespoon of salt ; when done set away to cool. Put in double boiler, ^ pint of cream. When hot add 1 tablespoon of flour and 1 table- spoon of butter well blended, also pepper and salt, 1 gill of sherry wine and 1 tablespoon of Madeira wine. Stir well. Serve very hot in lobster cups with a fork. Terrapins a la Philadelphia. Plunge terrapins into boiling water and boil 15 minutes, then set away until cool. Rub the skin from legs, pry shells apart and remove the meat. Eub to a paste the yolks of 4 hard-boiled eggs, ^ pound of butter, add gradually to this I/2 pint of cream,

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