Chicken Terrapin Recipes

CHICKEN TERRAPIN

Steps:

• Add salt and vinegar to boiling water; pour over sweetbreads in a saucepan, cover and simmer 20 minutes.
• Drain well and cover with cold water until cool enough to handle; drain well.
• Remove all the membrane and cut into small pieces.
• Cut chicken meat finely and add to sweetbreads.
• Place cream in a double boiler and thicken with cornstarch which has been mixed with a little cold milk.
• Add egg yolks and stir well.
• Season with butter, salt and pepper.
• When well thickened and hot, stir in chicken and sweetbreads.
• Just before serving, add sherry wine.

CHICKEN TETRAZZINI

Steps:

• Preheat the oven to 450 degrees F.
• Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
• Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
• Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
• Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
• Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

TERRAPIN STEW

Steps:

• Put the terrapins alive in boiling water.
• Let them remain for fifteen minutes and then take the shells from them, being careful not to break the galls.
• Clean the entrails from the meat, and scrape the black skin from the feet with a knife.
• After thoroughly cleaning the terrapins, lay then in a clear water for ten minutes, and then put then in a kettle to stew with 1 cup of water, and stew very slowly for about three hours.
• Boil the eggs hard, and rub the yelks (not misspelled) to a powder.
• Then add the butter to the eggs and beat together until it becomes cream.
• To this cream add the sherry wine and mix it well.
• Then add this preparation to the stew very gradually, stirring well, so as to thoroughly mix it in.
• While the stew is cooking, mix the mustard and the tbsp of wine and put in.
• Slice one lemon add to stew just before dishing it up for table.
• Three hours is sufficient time to cook it.
• You had better put the win in the stew and not mix it with the eggs, for fear you may not mix it in right and that there may be no mistake.
• With the above directions you have a perfect stew.
• ½ cup of sweet cream is an improvement, if you like it: also the allspice.