Terrapin soup

Yield: 4 servings

Measure Ingredient
3 \N Terrapins, 5 to 7-inches
½ cup Butter
1 \N Heaping tablespoon flour
1 pint Milk
\N \N Salt and pepper
6 \N Hard boiled eggs
½ pint Thick cream
\N \N Sherry wine

Boil terrapins and pick out meat; melt butter in a good size sauce pan. Remove from fire, and blend in flour; stir in milk gradually, and season with salt and pepper. Chop egg whites and add with terrapin meat to milk mixture; stir in mashed yolks of eggs. Return to stove and simmer until thickened. Last add cream, and sherry wine to your taste.

Mrs. J. Millard Tawes Government House, Annapolis Reprinted with kind permission from "Maryland's Way, The Hammond-Harwood House Cookbook," pub. by The Hammond-Harwood House Association, c. 1963. Available for purchase by calling (410) 263-4683.

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