Chicken Terrapin Recipes

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.

2-FOR-1 CHICKEN TETRAZZINI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add the broth, half-and-half and whipping cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat., Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheese. Cover and freeze 1 casserole for up to 2 months. Bake the second casserole, uncovered, at 350° until heated through, 20-25 minutes. , To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake until heated through, 15-20 minutes more. Stir before serving.