Vol-au-Vent of Terrapin

Ingredients

• one breakfast cupful of terrapin stock
• two or three cloves
• one tablespoonful of browned flour
• an equal amount of butter
• one wineglassful of sherry wine
• two breakfast cupfuls of terrapin meat

Method

1. 1

   Put one breakfast cupful of terrapin stock into a saucepan with two or three cloves and a little mace or parsley, and boil it up; add one tablespoonful of browned flour mixed up with an equal amount of butter to thicken it, pour in one wineglassful of sherry wine, and strain the liquor into another saucepan.

2. 2

   Add two breakfast cupfuls of terrapin meat cut up into small pieces, sprinkle on a little salt and cayenne, simmer gently at the side of the fire until the preparation is done.

3. 3

   Have in readiness eight vol-au-vent cases lined with puff paste and baked, fill them with the terrapin mixture, and serve on a folded napkin spread over a dish.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 58. The excerpt below is the record exactly as published.

Vol-au-Vent of Terrapin. Put one breakfast cupful of terrapin stock into a saucepan with two or three cloves and a little mace or parsley, and boil it up ; add one tablespoonful' of browned flour mixed up with an equal amount of butter to thicken it, pour in one wineglassful of sherry wine, and strain the liquor into -another saucepan. Add two breakfast cupfuls of terrapin meat

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