Stewed Terrapins

Cut the flesh off some small terrapins in little pieces, and put them over the fire
in a stewpan, together with a seasoning of pepper and salt, a little cayenne pepper
and a small piece of butter. Let them stew in the butter for a short time, add one
wineglassful of water for each terrapin, and put in at the same time a piece of butter
rolled in flour ; stew for ten minutes, then add for each terrapin one wineglassful of
white wine, and let it stew for another five minutes ; then move the pan to the side of
the fire, and stir in some beaten yolks of eggs, allowing one yolk to two terrapins.
Cover the pan tightly and let it stand for five or six minutes. Then pour the terrapins,
sauce and all, into a tureen and serve.