1 terrapin Cayenne 3/4 cup White Stock 11/2 tablespoons butter
11/2 tablespoons wine Salt and pepper
Yolks 2 eggs
To stock and wine add terrapin meat, with bones cut in pieces and entrails cut in smaller pieces; then cook slowly until liquor is reduced one-half. Add liver separated in pieces, eggs, butter, salt, pepper, and cayenne.
