Mock Terrapin

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Preparation info

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Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • cups cold cooked chicken or veal cut in dice.
  • 1 cup White Sauce I.
  • Yolks 2 hard boiled eggs finely chopped.
  • Whites 2 hard boiled eggs, chopped.
  • 3 tablespoons sherry wine.
  • ¼ teaspoon salt.
  • Few grains cayenne.


Add to sauce, chicken, yolks and whites of eggs, salt, and cayenne; cook two minutes, and add wine.