Enrico Caruso
TERRAPIN A LA BALTIMORE
1 terrapin 3/4 cup white stock 1½ tablespoon wine Yolks of two eggs Cayenne pepper 1/2 tablespoon butter Salt and pepper Yolks of two eggs To stock and wine, add terrapin meat with bones cut in pieces and entrails cut in smaller pieces. Cook slowly until liquor is reduced one half. Add liver separated in pieces. Add butter, eggs, salt and peppers.
To prepare Terrapin for cooking, plunge into boiling water and boil five minutes. Lift out with skimmer and rub skin from feet, tail and head with a towel. Now cook in salted water until meat is tender when pressed between thumb and finger, or about forty minutes. Remove from water, draw out nails from feet and cut upper shell off. Empty it and remove all intestines and gall bladder. Use the liver and eggs with the Terrapin.