{"id":5857,"slug":"terrapin-au-beurre","title":"Terrapin au beurre","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two terrapin","salt, pepper and a little paprika and celery salt","three ounces of butter","two ounces of butter","a pony of dry sherry wine"],"ingredients_norm":["terrapin","salt pepper and little paprika and celery salt","butter","pony of dry sherry wine"],"steps":["Boil two terrapin (see index), cut up.","Season with salt, pepper and a little paprika and celery salt.","Heat three ounces of butter in a pan, add the terrapin, and toss for about ten minutes.","Put the terrapin in a chafing dish, add to the pan two ounces of butter, cook till brown, and pour over the terrapin.","Sprinkle a pony of dry sherry wine over all, cover the dish, and allow to stand for a few minutes before serving."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w102:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f83a854bdff02ec0a355f86944ad74e22b708e814924c02e47d302191be5dd54","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/terrapin-au-beurre"}