Chicken Terrapin
Ingredients
- 1 chicken
- 1 pair sweetbreads
- 1 set calves' brains
- 1 can mushrooms
- 1/2 cup rich cream
- 1 cup sherry
- 1 tablespoon butter
- nutmeg
- salt
- pepper
Directions
- Boil the chicken, not quite so much as for salad, and cut in small pieces, fat, skin, and giblets as well.
- Boil the brains and sweetbreads in salted water, and the mushrooms until somewhat tender.
- Cut all in small pieces, add to the chopped chicken, and put all in a saucepan with enough of the chicken broth to barely cover.
- Add the cream and the butter rolled in.
- A little flour.
- Grate a little nutmeg, season with salt and pepper to taste, add half the quantity of sherry and boil until all the ingredients are well mixed and tender.
- Just before serving add the rest of the sherry and serve boiling hot.
Other Information
Author: Susan Buckley
Contributor: Girls' High and Normal School
Source: Alumnae Cookbook (1891-01-01)
Ingredients: chicken, sweetbread, calves' brain, mushroom, cream, sherry, butter, nutmeg, salt, pepper
See Also
Chicken Baked In Cream
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: chicken, pepper, flour, butter, salt, cream
Equipment: measuring cups, measuring spoons, pot, stove, knife
Chicken a la King
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: green pepper, mushroom, butter, flour, chicken broth, evaporated milk, chicken, pimiento, salt, pepper
Equipment: measuring cups, measuring spoons, pot
Lobster Newburg
Author: John Ulber
Contributor: Isabel Harris Metcalf
Source: Just A Few Tried and True Receipts (1916-01-01)
Category: Seafood
Ingredients: lobster, butter, flour, egg yolk, cream, salt, pepper, sherry
Equipment: measuring spoons, measuring cups, pan
Mushrooms in Cream
Author: Helen Parker Headden, Katherine Newsbury, Denver Gas and Electric Co
Source: A Book of Hints on the Art of Cooking (1907-01-01)
Category: Side
Ingredients: mushroom, butter, salt, pepper, flour, cream, toast
Equipment: measuring cups, measuring spoons, pot, stove
Batatess Forn (Potato Vegetable Dish)
Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Meat
Ingredients: pork, potato, onion, tomato, garlic, tomato sauce, water, nutmeg, chili powder, pepper, salt, paprika, butter
Equipment: measuring cups, measuring spoons, knife, baking dish, oven
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove