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Stewed Terrapin

A creamy stew of cooked terrapin with eggs, butter, cream, spices, and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Stewed Terrapin

Ingredients

Directions

Make the sauce

  1. Mash the yolks of the hard-boiled eggs into a paste.

  2. Mix the egg yolks with the butter.

  3. Stir this mixture into the hot cream.

  4. Cook in a double boiler, stirring until smooth.

  5. Season with salt, paprika, and nutmeg.

Finish and serve

  1. Add the cooked terrapin and cook for 15 minutes.

  2. Just before serving, stir in the sherry.

  3. Serve in very hot soup plates.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Nutmeg + sherrytop 17% of all pairs
    Smell alikemoderate
    Cooked together1,246 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hard-boiled eggs
Mashed yolks thicken the cream and add richness and body to the sauce.
Butter
Adds fat that makes the yolk paste smooth and gives the sauce a rich mouthfeel.
Hot cream
Forms the liquid base that the yolks and butter thicken into a smooth, creamy sauce.
Cooked terrapin
Main protein of the dish, providing meaty texture and savoury flavour in the stew.
Sherry
Adds acidity and aroma that brighten the rich cream sauce.

The step that matters

Cook in a double boiler, stirring until smooth. Egg yolks thicken and can curdle or scramble if overheated, so gentle indirect heat and constant stirring keep the sauce smooth and creamy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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