2 ounces sweet butter
1/4 cup sherry wine
1-1/2 cup cream
Two egg yolks
Put terrapin in a kettle, cover with boiling salted water. Cook until tender.
Cut a terrapin in small pieces, about one inch long.
Put the pieces in a saute pan with two ounces of sweet butter, salt, pepper, a very little celery salt, a pinch of paprika. Simmer for a few minutes and then add 1/4 cup sherry wine, which reduce to half by boiling.
Then add one cup of cream, bring to a boil and thicken with two yolks of eggs mixed with a half cup of cream. Let it come to a near boil and add half a glass of dry sherry and serve.
You may thicken the terrapin with the following mixture: Two raw yolks of eggs, two boiled yolks of eggs, one ounce of butter. Rub together and pass through a fine sieve.
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