Terrapene A La Philadelphie - Terrapin, Philadelphia Style

Proceed as indicated in the first receipt for terrapin; for I quart add I pint of cream, and finish with 4 ounces of butter pounded with 6 hard-boiled eggs.

Terrapene A La New York - Terrapin, New York Style

Cook as explained in the initial receipt. Before adding the butter add some brown sauce, then finish with the butter; season highly and serve with quarters of lemon separately.

Terrapene A La Baltimore - Terrapin, Baltimore Style

Prepare the terrapin as stated previously. Heat some butter to the nut degree (beurre noisette), throw in the terrapin, and after a few minutes moisten with some of the stock in which it was cooked and some Madeira. Boil for a few minutes, then thicken with arrowroot or cornstarch diluted with wine. Season to taste and finish with a few pats of butter.

Terrapene A La Newburg - Terrapin, Newburg Style

Cook exactly as stated in the initial receipt, but instead of adding the butter bind it with a thickening of raw egg yolks, cream and butter. To each quart of terrapin use 4 egg yolks, 2 gills of cream and 2 ounces of butter. Season highly.

Terrapene Desossee - Boneless Terrapin

Boneless terrapin may be cooked in any of the styles mentioned. It should be freed from all bones, which is rather tedious to perform.

It is often served in croquette form, or in small patties, which, in my opinion, is a perversion.