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Vol-au-Vent of Terrapin

Put one breakfast cupful of terrapin stock into a saucepan with two or three cloves and a little mace or parsley, and boil it up; add one tablespoonful of browned flour mixed up with an equal amount of butter to thicken it, pour in one wineglassful of sherry wine, and strain the liquor into another saucepan. Add two breakfast cupfuls of terrapin meat cut up into small pieces, sprinkle on a little salt and cayenne, simmer gently at the side of the fire until the preparation is done. Have in readiness eight vol-au-vent cases lined with puff paste and baked, fill them with the terrapin mixture, and serve on a folded napkin spread over a dish.