In the meantime melt one tablespoonful of
butter, add one tablespoonful of flour, cook and
stir a few minutes ; remove from the fire, add four
tablespoonfuls of grated Parmesan cheese and the
same of grated Swiss cheese ; mix the ingredients
well and form into round balls of equal size. Place
them in the centre of the canapes, pressing a little
in the centre. Put the canapes into a baking-pan
and bake light brown in a hot oven, which will
take about ten minutes ; then remove ; arrange
The Autocrat and the Chafing-dish. 97
them on a hot dish and serve at once. If Swiss
and Parmesan cheese are not handy, take either
the American or English cheese. Canapes of lob-
ster are prepared in the same way.
Corn Oysters. — To a can of green corn add
one tablespoonful of butter, one-half of a cup of
milk, three eggs, and one tablespoonful of flour,
salt and pepper to taste. Stir the mixture thor-
oughly and fry as pancakes in a chafing-dish
containing equal quantities of hot butter and lard.
Oyster Crabs. — Heat a pint of oyster crabs
with a little butter, and serve on small pieces of
toast without further seasoning. This is a delicate
way of beginning a luncheon.
Crabs A la Creole. — Into the hot-water dish
melt an ounce of butter, and cook in it for five
minutes a small onion and a sweet Spanish pepper
minced ; stir while frying, and add a half-pint
of strained tomato pulp, a gill of chicken broth,
and four soft crabs cleaned and cut in two. Use
celery salt in the seasoning, and simmer seven
minutes.
Clams a la Newberg. — Open twenty-five fresh
soft-shelled clams. Put into a saucepan with one
7
9S The Bachelor and the Chafing-dish.
tablespoonful of butter ; stir until heated ; add one
tablespoonful of flour and cook until it thickens.
Beat the yolks of two eggs light ; add one cup of
cream ; beat well and pour over the clams ; stir
thoroughly until heated and cooked, but do not
boil. Take them from the fire, add two tablespoon-
fuls of Madeira✪ Clams a la Newberg, and serve at once.
Clam Bisque. — Drain twenty-five clams, pour-
ing over them one cup of cold water. Put the
liquor over the fire ; let it boil, and skim. Chop the
clams very fine ; add them to the liquor ; let boil
again, and skim. Rub together one large table-
spoonful of butter and three of flour, and add to
the clams with a quarter of a cup of bread-crumbs ;
stir and cook until it thickens. Press through a
sieve ; return to the dish, and when ready to serve
add one pint of cream✪ Clam Bisque.
Clams A la Boston. — Cut into pieces size of
dice eighth of a pound of salt pork and fry it crisp
in the chafing-dish. Add a dozen soft clams✪ Clams A la Boston, freed
from the tough part, and saute them in the pork
fat. Serve on Boston brown bread.
Croute Clam a la Halm. — Take a Vienna
roll, cut out a piece of the crust the size of a half-
The Autocrat and the Chafing-dish.
99
Page 32 · 5 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In the meantime melt one tablespoonful of butter, add one tablespoonful of flour, cook and stir a few minutes ; remove from the fire, add four tablespoonfuls of grated Parmesan cheese and the same of grated Swiss cheese ; mix the ingredients well and form into round balls of equal size. Place them in the centre of the canapes, pressing a little in the centre. Put the canapes into a baking-pan and bake light brown in a hot oven, which will take about ten minutes ; then remove ; arrange
The Autocrat and the Chafing-dish. 97
them on a hot dish and serve at once. If Swiss and Parmesan cheese are not handy, take either the American or English cheese. Canapes of lobster are prepared in the same way.
Corn Oysters. — To a can of green corn add one tablespoonful of butter, one-half of a cup of milk, three eggs, and one tablespoonful of flour, salt and pepper to taste. Stir the mixture thoroughly and fry as pancakes in a chafing-dish containing equal quantities of hot butter and lard.
Oyster Crabs. — Heat a pint of oyster crabs with a little butter, and serve on small pieces of toast without further seasoning. This is a delicate way of beginning a luncheon.
Crabs A la Creole. — Into the hot-water dish melt an ounce of butter, and cook in it for five minutes a small onion and a sweet Spanish pepper minced ; stir while frying, and add a half-pint of strained tomato pulp, a gill of chicken broth, and four soft crabs cleaned and cut in two. Use celery salt in the seasoning, and simmer seven minutes.
Clams a la Newberg. — Open twenty-five fresh soft-shelled clams. Put into a saucepan with one
9S The Bachelor and the Chafing-dish.
tablespoonful of butter ; stir until heated ; add one tablespoonful of flour and cook until it thickens. Beat the yolks of two eggs light ; add one cup of cream ; beat well and pour over the clams ; stir thoroughly until heated and cooked, but do not boil. Take them from the fire, add two tablespoonfuls of Madeira, and serve at once.
Clam Bisque. — Drain twenty-five clams, pouring over them one cup of cold water. Put the liquor over the fire ; let it boil, and skim. Chop the clams very fine ; add them to the liquor ; let boil again, and skim. Rub together one large tablespoonful of butter and three of flour, and add to the clams with a quarter of a cup of bread-crumbs ; stir and cook until it thickens. Press through a sieve ; return to the dish, and when ready to serve add one pint of cream.
Clams A la Boston. — Cut into pieces size of dice eighth of a pound of salt pork and fry it crisp in the chafing-dish. Add a dozen soft clams, freed from the tough part, and saute them in the pork fat. Serve on Boston brown bread.
Croute Clam a la Halm. — Take a Vienna roll, cut out a piece of the crust the size of a half-
The Autocrat and the Chafing-dish.
Records on this page
Clams a la NewbergOystersCrabs A la CreoleClam BisqueClams A la Boston