Terrapin, Clear, Thick or White

Prepare and cook the terrapin as told in No. 1082, observing all the instructions given for the preparation of these turtles.

For Clear Terrapin.—When the terrapins are cooked, select the largest ones, bone them entirely, and cut up the pieces found to be too large, and being more than one inch; it will require one pound and a half. Prepare a stock the same as for clear turtle (No. 353), thicken with arrowroot or else fecula, when the stock is ready and nicely seasoned, add the terrapin to it, boil it up for a few minutes and finish the soup with some brandy and Madeira wine. Serve separately the pulp of two lemons, two hard boiled, chopped up eggs, and some chopped parsley, the whole on one or several plates, together or each article separate.

For Thick Terrapin Soup.—Make it exactly the same as the clear terrapin, with the exception of using the same stock as for thick green turtle soup (No. 353).

For Terrapin Soup, White.—Prepare it as for the above, only thickening it with veloute (No. 415); diluting it with chicken broth (for lean use lean veloute and fish broth). Boil, skim, season properly, then add when ready to serve, some raw egg-yolks, cream and fine butter, the proportions being two raw egg-yolks, one gill of cream and two ounces of fine butter for each quart.