Chicken Terrapin

One 3-pound chicken

1 pint cream

1/4 pound butter

1/4 pound flour, scant

1 egg yolk

1 cup sherry

1/8 teaspoon white pepper

1/2 teaspoon salt

2 hard boiled eggs, sliced

Nutmeg

Red pepper

Cut cold boiled chicken into small pieces. Put sweet cream to boil in double boiler. Blend butter and flour and add to cream mixture when boiling. Add yolk of egg and stir. When cooked, add cut, diced chicken, beat in sherry nutmeg, salt, white and red pepper and eggs cut up fine.

Serves 6.

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Cajun Country -- New Iberia, Louisiana