Terrapin a la Trenton

Prepare two terrapins, each weighing three pounds; when cooked and ready, as explained in No. 1082, add one pint of cream and reduce to half; then thicken with three hard-boiled eggs reduced to a paste with three ounces of butter and three coffeespoonfuls of fecula diluted in three spoonfuls of good sherry. Season with salt, freshly ground black pepper, a teaspoonful of paprika and a teaspoonful of powdered sweet Spanish peppers; finish with a little good sherry.