There is no lack of epicures among the statesmen at the capital. Mr. Bayard’s respect for terrapin and his interest in the preparation of the same is well known. The recipe he used is as follows:
Take two “counts” and boil in the shell, after allowing them to cool, remove the shell, take out the gall bladder and cut the terrapin in good-sized pieces, put in a chafing dish, and to this add small cupful of rich cream, half a pound of butter, and a couple or wine glasses full of sherry or Madeira. Most epicures prefer Madeira because of its richer flavor.
No one has ever tasted terrapin prepared after this recipe who is not a convert to its excellence.