Select forty-five good-sized soft clams. Open them and
see that they are free from sand. Take each one separately
and with the fingers separate the body from the neck. Take
care net to break the body. Reject ali the rest. Put them
180 MBS. 8EBLT"a COOK BOOK
in a saucepan with two ounces of batter, a little white pepper,
a wineglassf ul of Sherry, and two medium-sized truffles cut in
fine piecea. Cover them and cook slowly for eight minutes.
Mix the yolks of three eggs and one pint of cream, beat for
three minutes, and pour over the clama. Shake the saucepan
g^ntly for three or four minutes. Do not let the mixture boil
and do not stir it. Pour into a hot dish and serve at once.
Baked Soft-ahell Olcuna
Select as many softrshell clams as are desired. Be sure to
get very large ones. Scrub the shells clean. Then remove the
string and loosen the clam from the shell, leaving it as nearly
whole as possible. Season each clam in its shell with pepper
and a little butter. Then place a very thin slice of pork over
each one and replace the other half of the shell. Set them in
a pan and bake in a moderate oven until thoroughly steamed.
Olam CroQuettes
Drain thoroughly and cook two quarts of opened clams
until tender with an ounce of butter, a little broth, white
pepper, and ground mace — mace may be omitted. Drain again
in a colander. Save the liquid and chop the clams fine. Fry
a scant tablespoonful of chopped shaUot in two ounces of
butter✪ Soft Clams à la Newburflr until slightly brown and add one ounce of sifted flour.
Mix well and then stir in one pint of the liquid you have
saved. Stir and boil five minutes. Then add the yolks of
four eggs, a dash of red pepper, the chopped clams, and a little
finely chopped parsley. Stir constantly and boil two minutes.
Add the juice of one lemon. Tum on a dish to cool. Form
the mixture into sixteen oblong pieces. Dip in beaten egg,
then in cracker crumbs, and fry a light brown. Drain on a
brown paper. Serve with a gamish of fried parsley and
quartered lemon.
r
FI8H^ OTSTEBSy L0B8TER8, TEBRAPIN 181
Fried SoftH9hell Orabs
After cleaning the desired namber of crabs, season with salt
and pepper, dip in beaten egg, then in fine bread crumbs. Drop
in hot fat✪ Fried Soft-shelled Crabs and cook until crisp and colored a nice brown. Drain
and place on hot dish, garnish with sliced lemon and parslej.
Serre with Tartare sance or any fried fish sauce desired.
Tixnbale of Orabs
Cook one dozen hard shell crabs in boiling water with one
onion, a bunch of parsley, a head of lettuce, six peppercorns,
biade of mace, two cloves, one bay leaf, and one tablespoonful
of salt for ten minutes. Do not boil hard as it toughens the
meat. Remoye the crabs and set them on a wooden dish to
cool. Pick out the meat f rom the body and claws. Pound well
in mortar and rub through puree sieve. Measure your crab meat.
There should be one-half pint, good measure. Mix with the meat
the well-beaten whites of two eggs. Set away in cool place. ✪ Timbale of Crabs
Page 74 · 5 recipe records on this page
Presented as published in 1902. 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
Select forty-five good-sized soft clams. Open them and see that they are free from sand. Take each one separately and with the fingers separate the body from the neck. Take care net to break the body. Reject ali the rest. Put them
in a saucepan with two ounces of batter, a little white pepper, a wineglasstul of Sherry, and two medium-sized truffles cut in fine pieces. Cover them and cook slowly for eight minutes. Mix the yolks of three eggs and one pint of cream, beat for three minutes, and pour over the clama. Shake the saucepan gently for three or four minutes. Do not let the mixture boil and do not stir it. Pour into a hot dish and serve at once.
Baked Soft-shell Clams
Select as many soft-shell clams as are desired. Be sure to get very large ones. Scrub the shells clean. Then remove the string and loosen the clam from the shell, leaving it as nearly whole as possible. Season each clam in its shell with pepper and a little butter. Then place a very thin slice of pork over each one and replace the other half of the shell. Set them in a pan and bake in a moderate oven until thoroughly steamed.
Clam Croquettes
Drain thoroughly and cook two quarts of opened clams until tender with an ounce of butter, a little broth, white pepper, and ground mace — mace may be omitted. Drain again in a colander. Save the liquid and chop the clams fine. Fry a scant tablespoonful of chopped shallot in two ounces of butter until slightly brown and add one ounce of sifted flour. Mix well and then stir in one pint of the liquid you have saved. Stir and boil five minutes. Then add the yolks of four eggs, a dash of red pepper, the chopped clams, and a little finely chopped parsley. Stir constantly and boil two minutes. Add the juice of one lemon. Tum on a dish to cool. Form the mixture into sixteen oblong pieces. Dip in beaten egg, then in cracker crumbs, and fry a light brown. Drain on a brown paper. Serve with a gamish of fried parsley and quartered lemon.
r
FISH, OYSTERS, LOBSTERS, TERRAPIN 181
Fried Soft-shell Crabs
After cleaning the desired number of crabs, season with salt and pepper, dip in beaten egg, then in fine bread crumbs. Drop in hot fat and cook until crisp and colored a nice brown. Drain and place on hot dish, garnish with sliced lemon and parsley. Serve with Tartare sauce or any fried fish sauce desired.
Timbale of Crabs
Cook one dozen hard shell crabs in boiling water with one onion, a bunch of parsley, a head of lettuce, six peppercorns, blade of mace, two cloves, one bay leaf, and one tablespoonful of salt for ten minutes. Do not boil hard as it toughens the meat. Remoye the crabs and set them on a wooden dish to cool. Pick out the meat from the body and claws. Pound well in mortar and rub through purée sieve. Measure your crab meat. There should be one-half pint, good measure. Mix with the meat the well-beaten whites of two eggs. Set away in cool place.
Records on this page
Soft Clams à la NewburflrBaked Soft-shelled ClamsClam CroquettesFried Soft-shelled CrabsTimbale of Crabs