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Chicken Terrapin No 2

(Entrees.) - (The Cookery Blue Book)







Cut a cold boiled chicken in small squares, removing all the skin. Put

into a skillet with 1/2 pint of cream and 1/4 pound of butter, rolled in

1 tablespoonful of flour, seasoned with salt and red pepper. Have ready

3 hard boiled eggs chopped fine. When the chicken has reached a boil,

stir in a large glass of sherry with the egg, and serve hot.











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