pescatariangluten-freenut-freeegg-freesoy-freefish-free
Clams en Cocotte, Californienne
From The Hotel St. Francis cook book, 1919
Serves 6
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 147. The excerpt below is the record exactly as published.
Clams en cocotte, Californienne Coffee Omelet with fresh strawberries Coffee DINNER Croute Bretonne Boiled Lake Tahoe trout, Hollandaise Potatoes nature Chicken saute, Viennoise Green peas Roast leg of mutton, currant jelly Endive salad Biscuit glace, mapleine Assorted cakes Demi tasse Clams en cocotte, Californienne. Remove three dozen Little Neck clams from their shells and put in an earthern casserole or cocotte dish with two ounces of butter. Then add one-half cup of raw fine-chopped celery, two heads of fresh mushrooms chopped very fine, and a little chives sliced very fine, and some chopped parsley
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.