(1084). Terrapin A La Crisfield (Terrapene A La Crisfield)

Heat well four ounces of butter in a sautoir, and place a quart of cooked and drained terrapin into it, season with salt and cayenne, and fry the terrapin for a few minutes, then add one pint of good fresh cream. Reduce this cream to half, thickening with a tablespoonful of rice flour diluted with half a gill of sweet cream; pour in when ready to serve, half a gill of good sherry wine.

(1085). Terrapin A La Maryland Or Philadelphia (Terrapene A La Maryland Ou A La Philadelphie)

Pound eight hard egg-yolks, with four ounces of butter; then pass through a sieve. Prepare and cook one quart of terrapin as explained for No. 1082, add a pint of cream, let boil for five minutes, then thicken it with the prepared egg-yolks and butter, and let simmer for ten minutes, seasoning with salt, and white or cayenne pepper; just when serving mix in half a gill of good sherry or Madeira wine.

(1086). Terrapin A La Newberg Or Delmonico (Terrapene A La Newherg Ou A La Delmonico)

Prepare and cook the terrapin the same as No. 1082. For each quart, add a half a pint of cream, reduce to half, season with salt and cayenne pepper, thicken with five raw egg-yolks diluted with half a pint of cream, and two ounces of fresh butter, toss the terrapin while adding the thickening; this must not boil, finishing with half a gill of very good sherry wine or Madeira. The sauce should be thick and served very hot.

(1087). Terrapin, Ancient Style (Terrapene A L'Ancienne)

Choose a six and a half inch terrapin, scald to remove the skin, and wrap it in several sheets of buttered paper; put it on a baking sheet and set it into a slow oven; it will take about an hour to cook; unwrap, and break the shell; remove the meats, suppress the gall-bag attached to the liver, also any spots found on the same, and cut it up into slices: take away the head, tail, claws, and white muscles on the four members, and then warm the terrapin in a good thick gravy ( No. 405), season with salt, freshly ground pepper, cayenne, butter, adding some good sherry wine. Serve on a chafing dish.

(1088). Terrapin, Maryland Club (Terrapene, Maryland Club)

Have the terrapin ready and cooked as for No. 1082. Fur one quart of it, place four ounces of butter in a sautoir on the fire; let it heat and skim it well until it begins to become (nut butter); add to it the terrapin, and season with salt, cayenne and black pepper, also half a gill of good sherry. It can also be prepared by placing it in a chafing dish with salt, cayenne, fresh butter, and half a gill of good sherry.

(1089). Outlets Of Terrapin And Croquettes, Cream Sauce (Cotelettes De Terrapene Et Croquettes Sauce Creme)

Have a pound and a half of cooked and boneless terrapin, cut in half inch squares; put these on the fire in a stewpan, seasoning with.salt and red pepper; heat well and thicken with egg-yolks, batter, and cream moistened with a little good sherry: let get partially cold and then mold in cutlet-shaped bottomless molds laid on a sheet of heavy buttered paper slightly larger than the mold itself, and set on level baking tins. Fill the molds to the top with terrapin, lay them on ice, and when the preparation is perfectly cold, unmold and dip the cutlets into beaten eggs, roll in bread-crumbs, then fry them in clarified butter; wipe and dress crown-shaped on folded napkins, garnishing the center with fried green parsley. If for croquettes mold the terrapin in timbale molds (No. 2, Fig. 137) and finish the same as the cutlets; serve a cream sauce (No. 545) separately.