TERRAPIN STEW
- 2 terrapins
- 4 hard cooked yolks of eggs
- ½ lb. (1 cup) butter
- 1 tablespoonful salt
- 1 teaspoonful white pepper
- 3 tablespoonfuls browned flour
- 1 pint (2 cups) cream
- 1 wineglassful sherry wine
Encourage the terrapin to move about in lukewarm water for a few minutes, then plunge head first into a pan of boiling water.
Remove from the water in about five minutes, or as soon as the thin white skin can be removed from the head and feet, then put back into fresh boiling water and simmer for forty minutes, or until the upper shell separates readily from the lower on a slight pressure. Drain, lay them on their backs, heads from you; then loosen the shells and take them off. Remove the sand bags, bladders, and the thick part of the intestines and the gall sacks, which are found embedded in one lobe of the liver, and throw them away. The meat is separated and the giblets cut up fine. Place all in a casserole and barely cover with boiling water. Simmer for half an hour, then add the dressing. Mash the egg yolks with the butter, then add the salt, pepper, flour, and cream. Stir until smooth and creamy, then add to the terrapin and simmer for fifteen minutes, stirring frequently. If too thick, reduce with a little boiling water. Add the wine and serve very hot.