Terrapin in cream
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Egg; hard-boiled | |
| 8 | tablespoons | Butter |
| 2 | cups | Cream |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Allspice |
| ½ | teaspoon | Nutmeg |
| 2 | cups | Terrapin; cooked & picked |
| ½ | cup | Sherry |
Directions
Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
To cook terrapins: Boil a few and pick them, cutting out the gall bladder, which is attached to the liver. Be sure not to break the gall sac. Reserve the eggs, and put all to stew with ½ pint of claret, and rather more Madeira, until done.
Force egg yolks through a sieve, then cream then with butter. Scald cream over hot water, add seasonings, and beat in egg yolk and butter mixture. Add terrapin and sherry, and heat thoroughly.
~-- Mrs. S. Scott Beck, Kent Co., MD The Hammond-Harwood House Cookbook