Terrapin soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Terrapins, 5 to 7-inches | |
| ½ | cup | Butter |
| 1 | Heaping tablespoon flour | |
| 1 | pint | Milk |
| Salt and pepper | ||
| 6 | Hard boiled eggs | |
| ½ | pint | Thick cream |
| Sherry wine | ||
Directions
Boil terrapins and pick out meat; melt butter in a good size sauce pan. Remove from fire, and blend in flour; stir in milk gradually, and season with salt and pepper. Chop egg whites and add with terrapin meat to milk mixture; stir in mashed yolks of eggs. Return to stove and simmer until thickened. Last add cream, and sherry wine to your taste.
Mrs. J. Millard Tawes Government House, Annapolis Reprinted with kind permission from "Maryland's Way, The Hammond-Harwood House Cookbook," pub. by The Hammond-Harwood House Association, c. 1963. Available for purchase by calling (410) 263-4683.
Please note that these recipes have been provided with the permission of and courtesy of the copyright holders. The FOOD NETWORK has not created any of these particular recipes nor tested any of them in our test kitchen.
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