Clams a la Newberg

Ingredients

• twenty-five fresh soft-shelled clams
• one tablespoonful of butter
• one tablespoonful of flour
• the yolks of two eggs
• one cup of cream
• two tablespoonfuls of Madeira

Method

1. 1

   Open the clams and put them in a saucepan with butter.

2. 2

   Stir until heated, then add flour and cook until thickened.

3. 3

   Beat the yolks with cream, pour over the clams, and stir until heated but do not boil.

4. 4

   Add Madeira and serve immediately.

Nutrition per serving

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 32. The excerpt below is the record exactly as published.

one tablespoonful of butter, add one tablespoonful of flour, cook and stir a few minutes ; remove from the fire, add four tablespoonfuls of grated Parmesan cheese and the same of grated Swiss cheese ; mix the ingredients well and form into round balls of equal size. Place them in the centre of the canapes, pressing a little in the centre. Put the canapes into a baking-pan and bake light brown in a hot oven, which will take about ten minutes ; then remove ; arrange The Autocrat and the Chafing-dish. 97 them on a hot dish and serve at once. If Swiss and Parmesan cheese are not handy, take either the American or English cheese. Canapes of lob- ster are prepared in the same way. Corn Oysters. — To a can of green corn add one tablespoonful of butter, one-half of a cup of milk, three eggs, and one tablespoonful of flour, salt and pepper to taste. Stir the mixture thor- oughly and fry as pancakes in a chafing-dish containing equal quantities of hot butter and lard. Oyster Crabs. — Heat a pint of oyster crabs with a little butter, and serve on small pieces of toast without further seasoning. This is a delicate way of beginning a luncheon. Crabs A la Creole. — Into the hot-water dish melt an ounce of butter, and cook in it for five minutes a small onion and a sweet Spanish pepper minced ; stir while frying, and add a half-pint of strained tomato pulp, a gill of chicken broth, and four soft crabs cleaned and cut in two. Use celery salt in the seasoning, and simmer seven minutes. Clams a la Newberg. — Open twenty-five fresh soft-shelled clams. Put into a saucepan with one 7 9S The Bachelor and the Chafing-dish. tablespoonful of butter ; stir until heated ; add one tablespoonful of flour and cook until it thickens. Beat the yolks of two eggs light ; add one cup of cream ; beat well and pour over the clams ; stir thoroughly until heated and cooked, but do not boil. Take them from the fire, add two tablespoon- fuls of Madeira

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