Clams Bateliere

Ingredients

• one dozen soft clams
• season with salt and pepper
• cover with maitre d'hotel sauce
• a thin slice of salt pork

Method

1. 1

   Separate the bellies from one dozen soft clams and put them back in their half shells.

2. 2

   Season with salt and pepper, cover with maitre d'hotel sauce, put a thin slice of salt pork over the top, and place in oven and bake.

3. 3

   Garnish with quartered lemon and parsley.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 48. The excerpt below is the record exactly as published.

cover with maitre d'hotel sauce, and garnish with quartered lemons and parsley. Toast Melba. Cut some white bread in very thin slices, trim, put on a pan and bake in the oven until brown. Paprika schnitzel. Cut four slices from a leg of veal. The slices should be about one-half inch thick, two and one-half inches wide and six inches long. Season them with salt and paprika. Melt three ounces of butter in a saute pan, when hot put the slices of meat in the pan and saute for about five minutes. Then add one cup of very thick cream, a little more salt, one tea- spoonful of paprika, and simmer for five minutes. If the sauce should be too thin add one spoonful of cream sauce and simmer for a few minutes. Nesselrode pudding. Beat over the fire the yolks of eight eggs, one-half pound of sugar, and one pony of good rum, until light and creamy. Then remove from the fire and continue beating until cold. Then add one quart of whipped cream and one-half pound of broken marrons glaces. Mix well, and put in one large, or in individual moulds, pack in ice and salt, and leave until hard. It will require about two hours to freeze. To serve, remove from mould, decorate the top with a marron glace, and pour maraschino sauce around the bottom of the pudding. Spatzel. These are small flour dumplings, but made harder than the usual dumpling. Mix well one cup of flour, one whole egg and the yolk of an egg, one-third of a cup of milk, a little salt and pepper, and a very little grated nutmeg. Form in small bits and drop into boiling salted water and boil for about five minutes, then pour off the water. In a frying pan put two ounces of butter and cook until brown, then pour over the spatzel and mix. Cream of bananas. Make a cream of chicken soup, heat six bananas in it, and strain through a fine sieve. 66 THE HOTEL ST. FRANCIS COOK BOOK MARCH 6 BREAKFAST LUNCHEON Bar le Due jelly Grapefruit with cherries Spanish omelet Fried tomcods, Tartar sauce Dry toast Turkeys' livers en brochette Chocolate with whipped cream Flageolet beans French pastry Coffee DINNER Consomme royal Soft clams, bateliere Roast turkey, cranberry sauce Sweet potato croquettes Asparagus Hollandaise Chiffonnade salad Mince pie American cheese Coffee Spanish omelet. Make a plain omelet and pour one cup of Creole sauce around it. Fried tomcods. Clean eight tomcods, wash well, and dry with a towel. Roll in milk, then in flour, and fry in swimming fat for about five minutes, or until nice and brown. The fat must be very hot. Serve on a napkin with fried parsley, quartered lemons, and Tartar sauce separate. Turkeys' livers en brochette. Take three turkey livers and cut each in four slices. Broil three slices of bacon, and cut in four pieces also. Now stick a piece of liver on a skewer, then a piece of bacon, then another piece of liver, then another piece of bacon, and so continue until the skewer is full. Season with salt and pepper, roll in fresh bread crumbs, sprinkle with olive oil, and broil. When done on all sides place on a piece of toast, put some maitre d'hotel sauce over it, and garnish with quarters of lemon and water-cress. Clams bateliere. Separate the bellies from one dozen soft clams and put them back in their half shells. Season with salt and pepper, cover with maitre d'hotel fcauce, put a thin slice of salt pork

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