Chicken Terrapin
Per serving
A very rich sauce delicious served on toast points or in patty shells. Small portions would make a good appetizer. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Ingredients
10 serv.Step-by-step instructions
- 1
Add salt and vinegar to boiling water; pour over sweetbreads in a saucepan, cover and simmer 20 minutes.
- 2
Drain well and cover with cold water until cool enough to handle; drain well.
- 3
Remove all the membrane and cut into small pieces.
- 4
Cut chicken meat finely and add to sweetbreads.
- 5
Place cream in a double boiler and thicken with cornstarch which has been mixed with a little cold milk.
- 6
Add egg yolks and stir well.
- 7
Season with butter, salt and pepper.
- 8
When well thickened and hot, stir in chicken and sweetbreads.
- 9
Just before serving, add sherry wine.
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