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Terrapene

Diamond-Back Terrapin

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About
This small turtle originating from North America is so called because of the diamond shapes in relief on its back. It is prepared in a number of ways and is highly esteemed by American gourmets.

It is rarely obtained live in Europe and is usually obtained as a prepared item, either bottled or canned. Nevertheless it is thought useful to give the methods of cooking as expounded in that important book The Epicurean by Chas. Ranhoffer, who directed the kitchens of the famous Delmonico Restaurant in New York for so many years.

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