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M. J. Delaney cookbook, 1933
Page 165
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juices and salt. Then bananas mashed. Let stand 1 hour. Add egg white and freeze. Maryland Chicken Terrapin 1-4 lb. chicken dressed and cut as for fricasse 1 cupful milk 3 tbsps. butter Yolks of 4 hard boiled eggs quartered Sherry to taste. Boil chicken until tender. Remove meat from bones and cut into small pieces. Season with salt and pepper and put into kettle with
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juices and salt. Then bananas mashed. Let stand 1 hour. Add egg white and freeze. Maryland Chicken Terrapin 1-4 lb. chicken dressed and cut as for fricasse 1 cupful milk 3 tbsps. butter Yolks of 4 hard boiled eggs quartered Sherry to taste. Boil chicken until tender. Remove meat from bones and cut into small pieces. Season with salt and pepper and put into kettle with
Szathmary Culinary Manuscripts and Cookbooks
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