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Salt (Few grains cayenne eggs)

Few grains cayenne 2 eggs 2 tablespoons Sherry wine Melt the butter, add flour, and pour on slowly the cream. Add terrapin meat with bones cut in pieces, entrails cut smaller, liver separated in pieces, eggs of terrapin, and mushrooms. Season with salt and cayenne. Just before serving, add eggs slightly beaten and two tablespoons Sherry wine.

WAYS OF USING REMNANTS OF COOKED FISH Fish à la Crême 134 cups cold flaked fish Sprig of parsley (cod, haddock, halibut, or 1/2 slice onion cusk) Salt and pepper 1 cup White Sauce I 1½ cup buttered cracker crumbs Bit of bay leaf Scald milk, for the making of White Sauce, with bay leaf, parsley, and onion. Cover the bottom of small buttered platter with one-half of the fish, sprinkle with salt and pepper, and pour over one-half the sauce; repeat. Cover with crumbs, and bake in hot oven until crumbs are brown. Fish à la crême, baked in scallop shells, makes an attractive luncheon dish, or may be served for a fish course at dinner.