Clam-and-Mushroom Patties (Petits Pates aux Clovisses et aux Champignons)

Ingredients

• one pound button mushrooms
• one cup of water
• half cup sherry
• one tablespoon butter
• two tablespoons flour
• four tablespoons sherry
• pepper to taste
• salt to taste
• half cup cream
• yolks of two eggs

Method

1. 1

   Boil clam liquid, cook mushrooms in water and sherry.

2. 2

   Make a sauce with butter and flour, add clam liquid, mushroom juice, sherry, seasoning, and cream mixed with egg yolks.

3. 3

   Add clams and mushrooms, fill petit shells, cover, and bake until ready to serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 192. The excerpt below is the record exactly as published.

pepper to taste. Have ready round pieces of toast on a platter and place clams on the toast. Garnish with parsley and lemon all around. Serve very hot. Clam Fritters ( Beignets de Clovisses ) a l’Allemande Take a quart of clams; chop wrell in a bowl; add half cup cream, two eggs, four tablespoons flour; stir; add pepper and salt to taste; add one teaspoon Worcestershire sauce. When well mixed, have the fat very hot in a frying pan; take tablespoonfuls and drop in the fat; cook until golden brown; arrange on a paper doily; garnish with parsley and lemon. Serve with a rich, white allemande sauce. Clam-and-Mushroom Patties Petits Pates aux Clovisses et aux Champignons Select nice large clams; strain the liquid free from sand and shells; put on stove to come to a boil. Take one pound button mushrooms that have been peeled and washed; cook them separately in one cup of water and half cup sherry. Put one tablespoon butter in a 132 THE SWEDISH, FRENCH, AMERICAN COOK BOOK saucepan with two tablespoons flour; when well mixed, add liquid from the clams, juice from the mushrooms, four tablespoons sherry, pepper and salt to taste, and half cup cream mixed with yolks of two 'eggs. Shake the pan until sauce thickens; then add the clams and mushrooms. Make petit shells and fill; put the cover on the top; leave in oven until ready to serve. Arrange on a paper doily, on a hot platter, and garnish with parsley. Serve as a fish entree for luncheon, dinner, or supper. Clam Croquettes ( Croquettes de Clovisses ) a la Douce Take a quart of clams; put on stove until they get hot; then take out and chop. Make a thick sauce from the clam broth, flour, and butter; add three tablespoons sauce to each cup of clam; while the mixture is hot take tablespoonfuls and put on a platter; let stand until cold, then form in an oblong shape pointed at each end and thick in the centre; roll in egg and bread crumbs and fry in very hot fat. Arrange on a paper doily; garnish with lemon and parsley. Serve with the douce sauce. Clam Chops ( Cotelettes de Clovisses ) a la Douce Made in the same way [see recipe: Clam Croquettes a la Suite] with this difference : the chops are in the shape of a cutlet and when serving, let one chop rest on the other with a paper frill stuck into each. Garnish with parsley. Serve with douce or supreme sauce. Clam Pie ( Pate de Clovisses ) a la Poulette Make a pie from puff paste by lining a pie plate with thin-rolled- out puff paste; fill with beans; make a cover from the pastry; gar¬ nish it with strips (twisted in corkscrew shape) all around, and a rosette of pastry in the centre. Bake until well done and golden brown. Remove cover and take out beans. Have this crust very hot. Place on a platter and fill with Clam a la Poulette. Garnish with parsley. Serve very hot as a fish entree for dinner or luncheon. Clam a la Poulette. One tablespoon butter, two tablespoons flour, one and a half cups clam juice. Beat well; add the juice of half lemon and half cup cream mixed with yolks of two eggs

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