Terrapin à la Baltimore
A dish made with white stock and wine.
contains dairycontains eggscontains meatcontains alcohol
Ingredients
US
Metric
- 1 terrapin
- 180 ml White Stock
- 22 ml wine
- Cayenne
- 22 ml butter
- Salt and pepper
- Yolks 2 eggs
Make it lactose-friendly
- 1½ tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- To stock and wine add terrapin meat, with bones cut in pieces and entrails cut in smaller pieces; then cook slowly until liquor is reduced one-half. Add liver separated in pieces, eggs, butter, salt, pepper, and cayenne.
Nutrition (estimated, per serving)
| Calories | 252 |
|---|---|
| Protein | 20.1 g |
| Fat | 17.6 g |
| Carbs | 1.4 g |
| Fiber | 0.0 g |
| Sodium | 307 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States