Vol-au-Vent, Large patties, shell gar. w. divers fish and
sa. according to fish.
Waleska, Gar. w. slices of lobster, cov. Mornay sa. w.
essence, glazed, sliced truf. on top.
— 148 —
CLAMS’, BIVALVES, SHELLFISH, MOLLUSKS
Water Souchet (Dutch Waterzootje), a light soup and
fish prepared w. fish and vege. See “Souchet sa.”
Waterzoei', Court-bouillon w. whi. wi. and fresh water
fish. See S’oup “Nord Bouillabaisse.”
Whitney, Gar. w. lobster, mu., truf., coy. ere. sa. w.
fumet.
Wilna, Fish cov.,redu. fumet' w. grated horseradish, gar.
w. choucroute or separately.
Yvette, Cov. fi-her.. sa. w. fumet, glazed, gar. w. emptied
small peeled tom. fil. w. salmon pu. around.
Zaza, Deviled, bread crumbs, broiled, deviled sa. around
gar. deviled small pot, croquettes.
HARD CLAMS (Clovisses)
SOFT CLAMS (Papillonnes)
BIVALVES, SHELLFISH, MOLLUSKS
Bivalves, Crustaces, Mollusques)
The preparations for above articles are very much
the same as oysters. They are served on half-shells,
cocktails, fritters, stuffing, fried, Mariniere style,
steamed, baked with a variety of garnitures, not forget¬
ting the clam chowder and the clam bake party. The
soft clams are prepared in the same manner but are
much more delicate; be careful that they do not break
in the cooking.
NOTE — Either hard or soft clams may be used, ex¬
cept when otherwise noted, or mixed with all kinds of
shellfish, garniture and sauce according to name.
Abbreviations: Same as those heading “Fish.”
Alexandra, Soft, w. cooked celery in dice, thi. Newburg
sa., w. paprika, in chafing dish.
Ancienne (Ancient style). Cooked in shell w. sliced
bacon on top, paprika, butter, baked, fi-her.
Au Four (Baked), Gar. sa. or butter according to clams.
— 149 —
GANCEL’S CULINARY ENCYCLOPEDIA
Bateliere, Cooked in shell w. sticks of larding pork
and spice, sprinkled white wine, fi-her. and butter,
baked.
Be ig nets, Same as “Fritters.”
Bouillon, Clams cooked w. little water, bunch celery-
sea.
Bordelaise, Mariniere sa. w. garlic, fi-her.
Bourguignonne, On half-shell coy. w. Marchand de Vin
butter, baked.
Creole, Cooked cut in dice, mixed w. Creole, stuf. in
shell, baked.
Cocktail, Raw, served in glass w. cocktail sa., ice
around.
Demi-Goquille (On half-shell), Laid on ice, served Mi¬
gnonette sa. and lemon.
Fantaisie (Fancy), Chopped raw hard clams w. lemon
juice, chopped shallots and chives on half-shell, cov.
w. Mignonette sa., laid on ice.
Farcis (Stuffed) .See “Creole,” or divers styles.
Fritters, Chopped clams sea., mixed w. flour, milk, eggs
and fi-herbs, fried in butter.
Grant, Cooked chopped w. green peppers in dice, fried
in butter, thi. Bechamel on toast.
Jus, Clam bouillon, reduce.
Parisienne, On half-shell w. escargot butter, baked.
Provengale, Cooked w. shell, w. chopped shallots, garlic,
pounded tom., sea., chopped parsley.
Pompadour, Poached, half-shell, cov. ere. sa. w. craw¬
fish butter, glazed.
Vapeur, Wash, cook in steam, serve w. juice separately,
also drawn butter.
Steam, Same as “Vapeur,” served w. melted butter.
CLAM-BAKE
(Pique-Nique aux Clovisses)
A clam-bake is one of the most primitive styles of
cooking in America and is generally given at the sea¬
side in the month of July. Dig a hole in the ground,
cover the bottom wth flat stones, in the form of a well
— 150 —
C R A B S’
✪ Clam-Bake
Page 73 · 1 recipe record on this page
Presented as published in 1920. 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
Vol-au-Vent, Large patties, shell gar. w. divers fish and sa. according to fish.
Waleska, Gar. w. slices of lobster, cov. Mornay sa. w. essence, glazed, sliced truf. on top.
— 148 —
CLAMS’, BIVALVES, SHELLFISH, MOLLUSKS
Water Souchet (Dutch Waterzootje), a light soup and fish prepared w. fish and vege. See “Souchet sa.” Waterzoei', Court-bouillon w. whi. wi. and fresh water fish. See S’oup “Nord Bouillabaisse.”
Whitney, Gar. w. lobster, mu., truf., coy. ere. sa. w. fumet.
Wilna, Fish cov., redu. fumet w. grated horseradish, gar.
w. choucroute or separately.
Yvette, Cov. fi-herbs. sa. w. fumet, glazed, gar. w. emptied small peeled tom. fil. w. salmon pu. around.
Zaza, Deviled, bread crumbs, broiled, deviled sa. around gar. deviled small pot, croquettes.
HARD CLAMS (Clovisses)
SOFT CLAMS (Papillonnes) BIVALVES, SHELLFISH, MOLLUSKS Bivalves, Crustaces, Mollusques)
The preparations for above articles are very much the same as oysters. They are served on half-shells, cocktails, fritters, stuffing, fried, Mariniere style, steamed, baked with a variety of garnitures, not forget¬ ting the clam chowder and the clam bake party. The soft clams are prepared in the same manner but are much more delicate; be careful that they do not break in the cooking.
NOTE — Either hard or soft clams may be used, ex¬ cept when otherwise noted, or mixed with all kinds of shellfish, garniture and sauce according to name.
Abbreviations: Same as those heading “Fish.”
Alexandra, Soft, w. cooked celery in dice, thi. Newburg sa., w. paprika, in chafing dish.
Ancienne (Ancient style). Cooked in shell w. sliced bacon on top, paprika, butter, baked, fi-her.
Au Four (Baked), Gar. sa. or butter according to clams.
— 149 —
Bateliere, Cooked in shell w. sticks of larding pork and spice, sprinkled white wine, fi-her. and butter, baked.
Be ig nets, Same as “Fritters.”
Bouillon, Clams cooked w. little water, bunch celerysea.
Bordelaise, Mariniere sa. w. garlic, fi-her.
Bourguignonne, On half-shell coy. w. Marchand de Vin butter, baked.
Creole, Cooked cut in dice, mixed w. Creole, stuf. in shell, baked.
Cocktail, Raw, served in glass w. cocktail sa., ice around.
Demi-Goquille (On half-shell), Laid on ice, served Mi¬ gnonette sa. and lemon.
Fantaisie (Fancy), Chopped raw hard clams w. lemon juice, chopped shallots and chives on half-shell, cov. w. Mignonette sa., laid on ice.
Farcis (Stuffed) .See “Creole,” or divers styles.
Fritters, Chopped clams sea., mixed w. flour, milk, eggs and fi-herbs, fried in butter.
Grant, Cooked chopped w. green peppers in dice, fried in butter, thi. Bechamel on toast.
Jus, Clam bouillon, reduce.
Parisienne, On half-shell w. escargot butter, baked.
Provengale, Cooked w. shell, w. chopped shallots, garlic, pounded tom., sea., chopped parsley.
Pompadour, Poached, half-shell, cov. ere. sa. w. craw¬ fish butter, glazed.
Vapeur, Wash, cook in steam, serve w. juice separately, also drawn butter.
Steam, Same as “Vapeur,” served w. melted butter.
CLAM-BAKE
(Pique-Nique aux Clovisses)
A clam-bake is one of the most primitive styles of
cooking in America and is generally given at the sea¬ side in the month of July. Dig a hole in the ground,
cover the bottom wth flat stones, in the form of a well
— 150 —
C R A B S’
Records on this page
Clam-Bake