Clam and Egg Scramble

Ingredients

• i dozen hard-shelled clams
• ^ of a cupful of water
• 5 eggs
• 4 tablespoonfuls of their liquor
• 1 tablespoonful of butter
• Dust with black pepper

Method

1. 1

   Wash and scrub clams, cook in water until shells open.

2. 2

   Chop clams, beat eggs, add clams and liquor.

3. 3

   Melt butter in a chafing dish, stir in mixture, and cook until soft scramble.

4. 4

   Serve quickly.

As published

This recipe was extracted from 365 tasty dishes (1906), page 21. The excerpt below is the record exactly as published.

Clam and Egg Scramble. Wash and scrub i dozen hard-shelled clams, put into a saucepan with J^ of a cup- ful of water, cover closely and cook until the shells open. Take out the clams and chop them fine; the liquor maybe set aside for other uses. Beat slightly 5 eggs, add the chopped clams and 4 tablespoonfuls of their liquor. Melt i tablespoonful of butter in the chafing dish, turn in the mixture and stir over hot water until cooked to a soft scram- ble. Dust with black pepper and serve quickly. 13.— Rice Souffli. Blend 3 tablespoonfuls each of sifted fiour and butter in a clean saucepan ; then add i cup of milk ; place over the fire and stir con- stantly until the mixture thickens and is very smooth ; then add i cup of grated cheese and the yolks of 3 eggs beaten light. Season to taste with salt. Fold in the stifily beaten whites of the eggs. Have ready a buttered baking dish, lined bottom and sides with 76 Hay. boiled rice. Into this turn the mixture, and bake in a rather slow oven twenty-five min- utes. Serve as soon as taken from the oven, and without re-dishing. 14. — Maryland Chicken. Clean and cut into pieces as for a fricassee. Wipe each piece with a dry cloth, dip into slightly-beaten tgg and roll in fine bread- crumbs. Arrange in a deep, buttered pan and place in a hot oven for three-quarters of an hour, basting three times with melted butter. Make a broth with the neck and tips of the wings. Into a clean saucepan put i table- spoonful of butter, i tablespoonful of flour, ^ of a teaspoonful of salt and a dash of white pepper. Stir until well mixed, add gradually i cupful of the broth, and when thickened add i sprig of parsley, ^ of a bay leaf, I sprig of thyme, i slice of onion and ^ of a green pepper. Simmer for ten min- utes, strain into a double boiler or clean sauce- pan, add }^ of a cupful of liquor from a can of mushrooms, 2 tablespoonfuls of chopped mushrooms and more seasoning if necessary. 76 While the chicken is being transferred to a hot platter mix together the beaten yolks of 2 eggs and }^ of a cupful of cream, and add to the sauce. Stir for a moment longer, then take quickly from the fire and add i table- spoonful of lemon juice. Pour round the chicken and garnish with sprigs of parsley and strips of crisply-fried bacon. 15. — Asparagus Toast. Cut cold, boiled asparagus into half-inch bits with a silver knife ; if the supply is plen- tiful only the tips need be used. For a pint, toast 6 or 8 thin slices of stale bread and keep warm. In a saucepan mix i tablespoon- ful of butter, i tablespoonful of flour, ^ of a teaspoonful of salt and ^ of a teaspoonful of white pepper. Stir in gradually i cupful of hot milk. When thick and smooth simmer for five minutes, then add the prepared as- paragus and draw to the side of the fire, or stand over hot water until the asparagus is heated. Dip each slice of toast, for an in- stant, in slightly salted boiling water, spread on a hot platter and pour the contents of the saucepan over it. W May. z6, — Lobster Patties. Canned lobster can now be had in glass jars and even the brands put up in tin are so carefully prepared that one need not fear to use them. Open the cans early in the day and turn out, cut into tiny bits with a silver knife and let stand in a cool place until needed. This aeration removes any tinny flavor which might possibly ding to the meat. Prepare a thick white sauce, using- 2 table- spoonfuls of butter and 2 tablespoonfuls of flour to each J^ pint of very rich milk and season with salt, pepper and a little lemon juice. Do not add the lobster until the last thing — just in time to have it get very hot through. Heat the pattie cases in the oven, fill with the lobster and serve. 17.— Pea Pudding, Pick over, wash and soak ij^ cupfuls of dried green peas over night. Put on in a kettle of cold water with i teaspoonful of salt and simmer slowly until very tender ; drain and rub through a sieve, then set aside until cold (the pot liquor can be used as stock for maigre soup). Season highly with salt 78 May. and pepper, add 2 well-beaten eggs, turn into a floured pudding cloth, drop into salted boil- ing water and boil hard for an hour. Turn out on a heated dish and serve with butter. 18. — Squabs Parisienne. Clean the squabs, put in each >^ of a tea- spoonful of butter and 2 chopped pirn olas. Truss neatly, roast in a hot oven and serve on heart-shaped bread croutons. 19.— Potato Chowder. Pare and cut into dice 6 large potatoes ; chop fine i onion ; put }i of sl pound of fat ham or salt pork through the chopper. Cook the meat and onion slowly together in a sauce- pan until the latter begins to color. Add the potatoes, I tablespoonful of chopped parsley, ^ of a teaspoonful of salt and ^ of a tea- spoonful white pepper and mix ; then add i pint of boiling water and stew gently until the potatoes are almost done. In the mean- time make a sauce with i iablespoonful of butter, I heaping tablespoonful of flour and I pint of milk. Pour this into the first sauce- pan, add more salt and pepper as may be necessary and simmer for five minutes longer. 79 ao. — Strawberry Dauphines. {A French Recipe,) Have ready i dozen pastry shells that have been baked and allowed to cool; fill with strawberry jam, or whole preserved strawber- ries. Whip I pint of rich cream with 3 ta- blespoonfuls of powdered sugar, and season with a few drops of orange extract. Pile this quite high on the pastry, and put one or two preserved or candied strawberries on the top. 21. — Shrimps a la Newburg. Open and pick over a can of shrimps, then let them stand for at least a couple of hours. Put into the chafing-dish 2 tablespoonfuls of butter

Cook this with the app: pantry check, scaling, and the assistant.