My favorite dish is Stewed Terrapin and my recipe follows:
Cut the boiled calves’ liver into moderate sized pieces and put into
stew pan with sufficient fresh butter to stew it well.
In another pan make a sauce of pre-Prohibition Sherry or Madeira,
flavored with the beaten yolk of one egg, powdered nutmeg and mace, a
pinch of Cayenne pepper, salt to taste, enlivened with large lump of
butter.
If pre-Prohibition Sherry is not available, names and addresses of
seventy-one bootleggers can be supplied.
Stir sauce well, and just before it comes to a boil, take it off the
fire.
Use three or four hard-boiled hens’ eggs to pinch hit for turtle’s eggs
and send to the table piping hot in chafing dish.
IMPORTANT: Serve the sauce separately. The terrapin is frequently
ignored by those who prefer the flavor of the sherry. I am one of them.