Clam Boudinettes

Ingredients

• enough washed raw clams to measure i^ cupfuls
• 1 tablespoonful of butter
• I heaping tablespoonful of flour
• J^ a cupful of milk
• ^ of a teaspoonful of salt
• a dash of cayenne
• i teaspoonful of chopped parsley
• ^ of a teaspoonful of lemon juice

Method

1. 1

   For clam boudinettes, chop enough washed raw clams to measure 1.5 cupfuls.

2. 2

   Add them to a sauce made with 1 tablespoonful of butter, 1 heaping tablespoonful of flour, 0.5 cupful of milk, 0.5 teaspoonful of salt, a dash of cayenne, 1 teaspoonful of chopped parsley and 0.5 teaspoonful of lemon juice.

3. 3

   When cold, shape into balls the size of walnuts, dip into beaten egg, roll in fine, dried bread crumbs and fry in smoking hot, deep fat.

As published

This recipe was extracted from 365 tasty dishes (1906), page 43. The excerpt below is the record exactly as published.

Clam Boudinettes. For clam boudinettes, chop enough washed raw clams to measure i^ cupfuls. Add them to a sauce made with i tablespoonful of butter, I heaping tablespoonful of flour, J^ a cupful of milk, ^ of a teaspoonful of salt, a dash of cayenne, i teaspoonful of chopped 156 October^ parsley and ^ of a teaspoonful of lemon juice

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