Terrapin à la Baltimore

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 terrapin.
  • ¾ cup Chicken Stock.
  • tablespoons wine.
  • Cayenne.
  • tablespoons butter.
  • Salt and pepper.
  • Yolks 2 eggs.


    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.