Clams a la Marinade

Ingredients

• Take ten clams
• a squeeze of onion
• a teaspoon vinegar
• one tablespoon tomato ketchup
• pepper
• salt
• three tablespoons dissolved Cox’s gelatine
• four tablespoons whipped cream

Method

1. 1

   Put clams in their own liquid on the stove until settled — not to be boiled; leave until cold; take out five clams; remove the hard part and chop; put in a saucepan on ice; add seasonings and stir until thickened; add whipped cream; put in fancy ring moulds that have been glazed and decorated with truffles.

2. 2

   When ready to serve, turn out on round pieces of bread.

3. 3

   Put a half teaspoon mayonnaise dressing in the centre of each ring provided and a clam on top.

4. 4

   Garnish with parsley.

5. 5

   Serve before the soup.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 32. The excerpt below is the record exactly as published.

pepper, and salt. Leave in the juice until cold. Spread the bread with highly seasoned mayonnaise dressing. Cut in the shape of a heart. Put three oysters on each slice — one at the point and two at the top, with a thin slice of hard-boiled egg in the centre. At the side of the egg put a fillet of anchovy. Decorate with stirred butter all around the edge and on top of the oyster. Garnish with parsley and lemon. Serve before the soup. Oysters on Toast a la Chaud-froid, for Eight Persons Huitres sur Roties, a la Chaud-froid One quart of oysters, eight pieces of bread spread with anchovy and butter, chaud-froid sauce, parsley for garnishing, lemon, one hard-boiled egg. How to Make It. Let the oysters just come to a boil in their own liquid flavored with lemon juice, pepper, and salt; leave in the AMERICAN COOK BOOK 23 broth until cold. When cold, put on a broiler and chaud-froid twelve of them white. Color the rest of the chaud-froid sauce with kitchen bouquet and anchovy paste and chaud-froid the other twelve. Decorate the white ones with a narrow strip of truffle and the brown ones with a narrow strip of white of egg. Have the bread cut in oblong pieces and spread with the mixture of one tablespoon butter flavored with anchovy paste. Serve three oysters on each toast — alternately, (a) two whites and one brown, and (b) two browns and one white. Garnish with parsley in the centre and lemon all around. MUSSELS AND CLAMS ( Monies et Clovisses ) Mussels ( Moules ) a la Chaud-froid de Mayonnaise Take two quarts nice large fat mussels; wash in several waters; clean from dirt and sand. Put in hot water; boil until they open; then take off the stove; remove the mussels and the liquid from the shells; put the mussels in bottles; heat the juice with one pint of vinegar, some sliced onion, some bay leaves, whole black peppers, and salt to taste. Boil the vinegar and the juice from the mussels together with the seasonings; then pour on top of the mussels, in glass jars; screw the top on tight; let stand until ready to use. When cold, arrange in twos on a cake plate; cover with aspic well seasoned; leave in the icebox until cold and the aspic is settled; cut out carefully; put on a broiler, chaud-froid with a chaud-froid of mayonnaise. Decorate with a strip of truffle across and a strip of whipped cream on each side; glaze with a few drops of aspic on the top. Serve on thin slices of buttered bread, the same size as the mussels, one for each person. Garnish with parsley and lemon. Serve as an appetizer for luncheon or dinner. Mussels in Shells with Shrimps a la Hammond Moules sur l’£caille aux Crevettes, A la Hammond Cook and pickle mussels [see recipe: Mussels a la Chaud-froid of Mayonnaise], Select large mussel shells. Supply three shells and three whole mussels for each person; for six persons take eighteen shells. Take one pound shrimps; cook [see recipe: How to Cook Shrimps]; take out the largest and chop very fine. Half peel the small shrimps; put one in each end of shell; then put the mussel in the centre with the chopped shrimps all around. Moisten with a little vinaigrette sauce. Arrange three on a plate for each person, with a little parsley, and a piece of lemon at the side. Serve with bread and butter sandwiches. 24 THE SWEDISH, FRENCH, Mussels in Tomatoes ( Moules en Tomates ) a 1’ Aurore Select small tomatoes; put in hot water; remove the skins; cut off a little piece from each tomato; scoop out carefully, so as not to break it; sprinkle with finely chopped, dried parsley; put the to¬ mato on a round piece of buttered bread; put three picked mussels in each [see recipe: Mussels a la Chaud-froid of Mayonnaise]; then a teaspoon aurorian sauce on the top. Arrange on a paper doily or napkin as an appetizer. Garnish with parsley. Clams ( Clovisses ) a la Marinade Take ten clams; put in their own liquid on the stove until settled — not to be boiled; leave until cold; take out five clams; remove the hard part and chop; put in a saucepan on ice; add a squeeze of onion, a teaspoon vinegar, one tablespoon tomato ketchup, pepper, salt, three tablespoons dissolved Cox’s gelatine, and a teaspoon anchovy paste. Stir until thickened; add four tablespoons whipped cream

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