The table

Place the clams on a wooden board, cut each one into four equal pieces, and immediately plunge them into the pan with the rest; gently mix, so as to prevent burning at the bottom while boiling, for two minutes. Range the pan on the corner of the stove to keep warm. Season with a saltspoonful of black pepper, one tablespoonful of Worcestershire sauce, gently stir the whole with a wooden spoon ; break in two pilot crackers in small pieces, stir a little again. Leave two minutes longer in the same position, but under no circumstances allow to boil. Pour it into a hot soup-tureen, and serve. 14. Chiffonade. — Wash well, drain, and chop up very fine one quart of sorrel with the green leaves of a lettuce-head. Brown in a saucepan, with two ounces of butter and a sliced onion, seasoning with half a tablespoonful of salt and a teaspoonful of pepper. Moisten with three pints of white broth (No. 99), add a handful of peas, the same of string beans and asparagus tops; boil for three-quarters of an hour with an ounce of butter; serve with six slices of toasted bread. 15. How to Prepare Green Turtle. — Select a medium-sized turtle, cut off the head, and let it bleed for twelve hours. Remove the bones by opening the sides ; cut the carcass in pieces, and blanch them for three minutes in boiling water. Lift off the top shell and place it in a saucepan, covering it with white broth (No. 99), a handful of whole pepper, one dozen cloves, half a bunch of thyme, and six bay leaves (all the above spices and herbs carefully tied in a white cloth). Add a handful of salt, and cook for about one hour. Drain, remove the bones, cut the rest in dice-sized squares. Let the broth be reduced to three-fourths its quantity, then put in the white, lean meat, letting it cook for ten minutes, and then add the green part (the shell) of the turtle. Fill some mediumsized pots with this, and when cooled off pour hot lard over the tops. A good glassful of Madeira wine can be added to the broth, according to taste. 16. Green Turtle Soup. — Place a pint of green turtle, cut into pieces (No. 15) in a saucepan with two pints of broth (No. 99); add a bouquet (No. 254), a glassful of Madeira wine, a little bit of red pepper, half a tablespoonful of salt, a little grated nutmeg, a teaspoonful of English sauce, and a cupful of Espagnole sauce (No. 151). Boil for twenty minutes, and serve with six slices of peeled lemon, after suppressing the bouquet. 17. Mock Turtle. — To be prepared as for green turtle (No. 16), substituting a pint of cooked calf's-head for the turtle. 18. Clear Green Turtle. — Proceed the same as for the green turtle (No. 16), omitting the Espagnole sauce, but adding two tablespoonfuls of dissolved corn-starch, also a quarter of a glassful more of Madeira wine before serving. 19. Giblets With Rice. — Take three chicken giblets and brown them in a saucepan, with half an ounce of fat and one sliced onion. Moisten with one quart of white broth (No. 99), adding one thinly sliced carrot, half a sliced turnip, a tablespoonful of well-washed rice, half a tablespoonful of salt, and a very little pepper. Boil for thirty minutes, and then put in one sliced tomato; cook for five minutes more, and serve, adding one teaspoonful of Parisian sauce.