Well Bear you might want to try this receipe though I'm pretty
sure the Terrapin they are talking about is the Diamondback
Terrapin (which was eaten till it was close to extinction) Very
pretty turtle too
Take live
terrapin, and blanch them in boiling water for two minutes. Remove
the skin from the feet, and put them back to cook with some salt in
the saucepan until they feel soft to the touch: then put them aside
to cool. Remove the carcass, cut it in medium-sized pieces,
removing the entrails, being careful not to break the
gall-bag.
Put the pieces in a small saucepan, adding two teaspoonfuls of
pepper, a little nutmeg, according to the quantity, a tablespoonful
of salt, and a glassful of Madeira wine. Cook for five minutes, and
put it away in the ice-box for further use. Put in a saucepan one
pint of Espagnole sauce and half a pint of consommé. Add a good
bouquet, one tablespoonful of Parisian sauce, a very little red
pepper, the same of nutmeg, and half a glassful of Madeira wine.
Boil for twenty minutes, being careful to remove the fat, if any;
add half a pint of terrapin and boil for ten minutes longer. Then
serve with six slices of lemon, always removing the
bouquet.
they're considered endangered riao?
