Fresh cherry stone clams are to be put in a stewing pan with
one pint of water. Cover pan and let contents come to a boil
as soon as clams begin to open. Drain on a colander, remove the
meat from the shell, and cut off the hard part of the clam. Then
cut in small dice. After this operation we are ready to proceed.
Melt the butter in a saucepan, add onions and mushrooms.
When these ingredients are smothered, add the chopped clams;
when thoroughly heated, stir in one heaping tablespoon of flour,
stirring constantly; then add two cups of the hot clam juice,
boil for a few minutes, then stir in the lemon juice mixed with
the yolks of eggs and the chopped parsley. Season to taste and
do not let come to a boil any more after adding the eggs, other-
wise, instead of binding, it would curdle the composition. Pour
mixture into another dish and fill in your half shells of clams
above the rim.
After this is done, place them in a small baking pan, sprinkle
with a few bread crumbs and top with butter. Bake for five
minutes in a moderate oven. Serve with parsley and lemon.
Chef Ernest E. Amiet, Palmer Bouse, Chicago, 111.
INTERNATIONAL RECIPES 317
Turban of Sole Prince de Galles
Fillet of sole well flattened and spread with a thin layer of fish
farce made of smelts. RoU and lay into a buttered mould. As
the rolls must hold together in tujrban style, it becomes necessary
to cover the tops with the same farce which, when unmoulded,
becomes the bottom of this preparation. Add a little reduced
fish and mushroom bouillon. Cook in a water bath well covered.
Cook in the oven. WTien cooked, the fillets and farce will hold
together and be in the shape of a cork.
Carefully urmiould fillets on a round platter. Reduce the juice
left over from the cooking and incorporate same into a rich
sauce well fed with butter.
Add a garnish of poached oysters, mushroom heads, and
crawfish. Finish with a slice of truffle on top of each roll.
Chef Ernest E. Amiet, Palmer Bouse, Chicago, HI.
Spring Chicken in Crust Chicago
Prepare a spring chicken, remove breast bones, season inside
with salt and pepper. Add a filling made of sweet corn kernels
creamed and chicken livers sauteed in butter with a liberal dash
of paprika.
Lay out an oval mould with pattie paste and add the sauteed
chicken, breast upwards. Cover with the same paste and make a
round opening in middle; decorate nicely with paste leaves and
tint with yellow of egg. Set this pie in a fairly warm oven untU
a nice golden color is obtained, then, if necessary, cover the
preparation with a buttered paper so as to keep this golden color.
Time of cooking one to one and a quarter hours, depending
mostly on the size of spring chicken. This recipe is based on a
two-pound spring chicken. Before sending to table, let it stand
a few minutes and serve with a paprika cream sauce.
Chef Ernest E, Amiet, Palmer House, Chicago, 111.
Seafood Scales in Casserole Ernest
yi raw lobster 3 raw medium-sized scallops
3 raw shrimps 3 raw little-neck clams in the sheU
These four items laid in an individual casserole.
3l8 THE INTERNATIONAL COOK BOOK
Chop three branches of celery very fine, also the meat of two
fresh-peeled tomatoes, a little chopped parsley, and one ounce
of butter. Pour into casserole, seal the cover with pie dough,
and cook in a medium oven for twenty-five minutes and serve.
Page 130
Presented as published in 1929. 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
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Fresh cherry stone clams are to be put in a stewing pan with
one pint of water. Cover pan and let contents come to a boil
as soon as clams begin to open. Drain on a colander, remove the
meat from the shell, and cut off the hard part of the clam. Then
cut in small dice. After this operation we are ready to proceed.
Melt the butter in a saucepan, add onions and mushrooms.
When these ingredients are smothered, add the chopped clams;
when thoroughly heated, stir in one heaping tablespoon of flour,
stirring constantly; then add two cups of the hot clam juice,
boil for a few minutes, then stir in the lemon juice mixed with
the yolks of eggs and the chopped parsley. Season to taste and
do not let come to a boil any more after adding the eggs, other-
wise, instead of binding, it would curdle the composition. Pour
mixture into another dish and fill in your half shells of clams
above the rim.
After this is done, place them in a small baking pan, sprinkle
with a few bread crumbs and top with butter. Bake for five
minutes in a moderate oven. Serve with parsley and lemon.
Chef Ernest E. Amiet, Palmer Bouse, Chicago, 111.
INTERNATIONAL RECIPES 317
Turban of Sole Prince de Galles
Fillet of sole well flattened and spread with a thin layer of fish
farce made of smelts. RoU and lay into a buttered mould. As
the rolls must hold together in tujrban style, it becomes necessary
to cover the tops with the same farce which, when unmoulded,
becomes the bottom of this preparation. Add a little reduced
fish and mushroom bouillon. Cook in a water bath well covered.
Cook in the oven. WTien cooked, the fillets and farce will hold
together and be in the shape of a cork.
Carefully urmiould fillets on a round platter. Reduce the juice
left over from the cooking and incorporate same into a rich
sauce well fed with butter.
Add a garnish of poached oysters, mushroom heads, and
crawfish. Finish with a slice of truffle on top of each roll.
Chef Ernest E. Amiet, Palmer Bouse, Chicago, HI.
Spring Chicken in Crust Chicago
Prepare a spring chicken, remove breast bones, season inside
with salt and pepper. Add a filling made of sweet corn kernels
creamed and chicken livers sauteed in butter with a liberal dash
of paprika.
Lay out an oval mould with pattie paste and add the sauteed
chicken, breast upwards. Cover with the same paste and make a
round opening in middle; decorate nicely with paste leaves and
tint with yellow of egg. Set this pie in a fairly warm oven untU
a nice golden color is obtained, then, if necessary, cover the
preparation with a buttered paper so as to keep this golden color.
Time of cooking one to one and a quarter hours, depending
mostly on the size of spring chicken. This recipe is based on a
two-pound spring chicken. Before sending to table, let it stand
a few minutes and serve with a paprika cream sauce.
Chef Ernest E, Amiet, Palmer House, Chicago, 111.
Seafood Scales in Casserole Ernest
yi raw lobster 3 raw medium-sized scallops
3 raw shrimps 3 raw little-neck clams in the sheU
These four items laid in an individual casserole.
3l8 THE INTERNATIONAL COOK BOOK
Chop three branches of celery very fine, also the meat of two
fresh-peeled tomatoes, a little chopped parsley, and one ounce
of butter. Pour into casserole, seal the cover with pie dough,
and cook in a medium oven for twenty-five minutes and serve.