Clams Sauted and Creamed
From Table Talk's illustrated cook book, 1906
Presented as published in 1906. 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 Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 11. The excerpt below is the record exactly as published.
CLAMS SAUTED AND CREAMED. Chop fine two strings of soft shell clams after washing them. Melt one large tablespoonful of butter in a frying-pan, add the clams and stir frequently until they are nicely browned. Keep well broken with a spoon. When browned dredge over them one heaping tablespoonful of butter and stir again until it is absorbed and browned then add gradually one cupful of milk, stirring until it is smooth and thick. Season well with salt and pepper, simmer for five minutes and serve on toast or crisped crackers. 42 TABLE TALK'S ILLUSTRATED COOK BOOK OYSTER KROMESKIES. Scald twenty-five large oysters in their own liquor. Put the oysters through the food chopper, mix with them one-half of a cupful of the strained liquor and heat to the scalding point. Add one-half of a cupful of scalded cream, three mushrooms chopped fine, one cupful of finely chopped, cooked chicken (white meat) or veal, and one tablespoonful of butter. Rub to a smooth paste with two tablespoonful s of flour. Stir gently but continuously OYSTER KROMESKIES. until the mixture is thick, then add ten drops of onion juice, salt and pepper to taste, the beaten yolks of two eggs and one tablespoonful of chopped parsley. Stir for a moment, then turn out on a buttered platter and set away until cold and firm. Cut some fat bacon into slices of paper-like thinness. Mold small spoonfuls of the cold mixture into cylinders less than one inch thick and twice as long. Roll each in a slice of the bacon, fasten with a wooden toothpick, dip into fritter batter and fry in smoking-hot fat. Garnish this dish with parsley. OYSTERS A LA CREOLE. Melt two tablespoonfuls of butter, add one slice onion and cook until pale brown. Add one teaspoonful of flour; stir until brown, then add one cupful of stewed tomatoes. When thickened, add one pint of drained oysters and cook until the edges have curled. Add one drop of Tabasco pepper sauce, one-half teaspoonful of salt and one tablespoonful of chopped parsley and serve on toast. OYSTERS 43 FRIED OYSTERS To be of the same crispness as those served at first-class restaurants oysters should be carefully washed, drained and dried and should not be crumbed until just before frying. Dip each into slightly beaten egg and roll FRIED OYSTERS. in fine dried bread crumbs— cracker crumbs will soften and grease soak more readily. Have ready a deep kettle half filled with smoking-hot fat. Into this plunge a few of the prepared oysters at a time and after each frying be sure that the fat is smoking-hot again before putting in the next lot. Drain for a moment on unglazed paper and serve at once on a hot dish. OYSTER TODDLE. This is a seashore dish and is really a kind of chowder. Dice one-quarter of a pound of fat salt pork and cook slowly until well tried out. Add one pint of sliced raw potatoes, cover and cook in the fat until tender. Pour in one pint of hot milk and cook for five minutes ; thicken with one tablespoonful of flour
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