Clam Bourguignonne
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 73. The excerpt below is the record exactly as published.
cheese and crumbs over, and gratines. Meuniere — Floured, sauteed with butter, seasoned, beurre noisette, juice of lemon, and chopped parsley. / Poisson Americain (American Fish). Blue Fish. A la Bombay — Scored and marinated with little anchovy essence. Throw grated cocoanut over clear fire and grill fish on top, and serve with anchovy butter and sliced lemon. . Creole — Filleted, and seasoned with paprika, baked, and served with Italienne sauce, containing chopped green peppers and tomatoes, garlic flavour. Diaz — Filleted, scored, and masked with a puree of pounded red peppers, anchovy essence, juice of lemon, and paprika, marinated for an hour, then bake with white wine, butter, and sliced fresh mushrooms over, basted, and serve thus. Paysanne — Macerated, and baked with a paysanne of onion, carrots, celery, and fines herbes, lie with kneaded butter and flour, and masked. 182 The New Practical Cookery Guide. Clam. Opened, well cleaned, and blanched. Bourguignonne — Served in shells with savoury butter made with pounded chive, chervil, tarragon, eschalots, soup9on of garlic
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