Clam Souffle

Ingredients

• 0.25 of quarter lb of butter
• 3 tblsp chopped onion
• Ti of a green pepper cut fine
• 2 tblps flour
• 1 cup milk
• 1 can of minced clams
• yolks of 3 eggs
• 2 pimentos, cut fine
• 1 teaspoon Worcestershire sauce
• a little salt

Method

1. 1

   Melt butter, add onion and fry until nearly done, then add green pepper.

2. 2

   Blend in flour.

3. 3

   In another pan, bring milk and clam juice to boiling point, mix with above.

4. 4

   Remove from fire, add beaten yolks, salt, pimentos, garlic, and clams.

5. 5

   Put in baking dish, top with bread crumbs and cheese, bake in hot water for 30 minutes.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 19. The excerpt below is the record exactly as published.

Clam Souffle •;4 of quarter lb of butter Melt and add 3 tblsp chopped onion. Fry until nearly done, then add Ti of a green pepper cut fine. Fry. Blend in 2 tblps flour. In another pan. bring to boiling point 1 cup milk and the juice from can of minced clams. Mix with above. Take from fire and add beaten yolks of 3 eggs, a little salt, 2 pimentos, cut fine, a very little garlic. 1 teaspoon Worces- tershire sauc

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