Fricassee of Terrapin

Put the meat of two or three terrapins into a saucepan with a little butter
and a bunch of parsley and sweet herbs; cook until it is slightly colored, sprinkle
in salt and pepper to taste and one tablespoonful of flour and pour in gradually
sufficient cream to cover. Boil for four minutes without stirring, then add one wineglassful
of sherry; boil again for ten minutes, take the saucepan from the fire,
thicken with the beaten yolks of four eggs, remove the bunch of sweet herbs
and parsley, add five ounces of butter broken up into small pieces, turn the whole
out on to a dish and serve with minced parsley sprinkled over it.