Cutlets of Terrapin and Croquettes, Cream Sauce

Have a pound and a half of cooked and boneless terrapin, cut in half inch squares; put these on the fire in a stewpan, seasoning with salt and red pepper; heat well and thicken with egg-yolks, butter, and cream moistened with a little good sherry; let get partially cold and then mold in cutlet-shaped bottomless molds laid on a sheet of heavy buttered paper slightly larger than the mold itself, and set on level baking tins. Fill the molds to the top with terrapin, lay them on ice, and when the preparation is perfectly cold, unmold and dip the cutlets into beaten eggs, roll in bread-crumbs, then fry them in clarified butter; wipe and dress crown-shaped on folded napkins, garnishing the center with fried green parsley. If for croquettes mold the terrapin in timbale molds (No. 2, Fig. 137) and finish the same as the cutlets; serve a cream sauce (No. 545) separately.