Clam Soup with Poached Egg

Ingredients

• 1 quart clams
• 2 tablespoons flour
• 2 tablespoons butter
• Whites of two eggs
• 1 small onion, sliced
• 4 cups milk
• Salt to taste
• Pepper to taste

Method

1. 1

   Clean and pick over the clams, using three-fourths cup of water.

2. 2

   Reserve the liquor.

3. 3

   Chop the hard parts and bring to boiling, then strain and thicken with butter and flour.

4. 4

   Scald the milk with the onion, remove the onion, add the milk and soft part of the clam to stock; cook for two minutes, and pour over the stiff-beaten whites of eggs, and serve at once.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 21. The excerpt below is the record exactly as published.

Clam Soup with Poached Bgg, 1 quart clams. 2 tablespoons flour. '2 tablespoons butter. Whites of two eggs. 1 small onion, sliced. 4 cups milk. Salt and pepper to taste. Clean and pick over the clams, using three-fourths cup of w^ater. Reserve the liquor. Put aside the soft parts and cbop fine the hard parts. B^ing gradually 46 SCIENTIFIC COOKING. to the boiling-point, and strain, then thicken with the butter and flour. Scald the milk in double boiler with the onion in it. Remove the onion, add the milk and soft part of the clam to stock; cook for two minutes, and pour over the stiff-beaten whites of eggs, and serve at once. Clam Bouillon. 3^ peck clams. 3 cups cold water. Wash and scrub clams well, using several waters. Put into kettle with cold water. Cover tightly, and steam until the shells are well opened. Strain liquor, cool, and clear with whites of eggs. Oyster Soup. 1 quart oysters. }^ cup butter. 1 quart milk. I3 cup flour. Salt and pepper to taste. Clean oysters by placing them in colander and pour- ing over them one cup cold water. Carefully pick over the oysters and reserve the liquor, which you heat to the boiling-point and strain through a French sieve. To this liquor you add the oysters (which you can slightly chop, if you like), and bring them to the boiling-point, which will plump the oysters. To this you add the butter and flour cooked together. Lastly add the quart of milk that has been brought to the scald in the double boiler. Season to taste. A slice of onion can be put in the milk while heating, if desired, also a blade of mace. But, if you like the oysters for their flavor, all this is better left out. Oyster Stew. 1 quart scalded milk. 1 quart oysters. Salt and pepper to taste. y^ cup butter. SOUPS. 47 Clean and prepare oysters same as for oyster soup, reserving the liquor, which you heat to the boiling- point. Strain through a fine sieve, put back on fire, re- heat with oysters in, and cook until the oysters are plump and edges begin to curl. Remove the oysters with skimmer and put into tureen with butter, salt and pepper. Strain the liquor once more, add to milk, and turn over the oysters in tureen, and serve with oyster crackers. Scallop Stew. Make same as oyster stew, using one quart of scal- lops instead of oysters. Lobster Bisque. 2 pounds lobster. }^ cup cream. 1 cup white stock. i| cup butter. 3 cups milk. i| cup flour. Few grains cayenne and salt to taste

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