Deviled Clams, No. 1

Ingredients

• 25 clams
• 2 tablespoons of flour
• 1 of butter
• the beaten yolks of two eggs
• a tablespoon each of chopped onions
• a tablespoon each of chopped parsley

Method

1. 1

   Chop clams; cook for 20 minutes in a double boiler; drain and save the liquor.

2. 2

   Rub flour and butter together, add to the liquor; when boiling, add beaten yolks, red pepper, onions, and parsley.

3. 3

   Mix and fill into shells; dust with crumbs, and brown in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 11. The excerpt below is the record exactly as published.

2 tablespoons of flour; add this to the gravy, with a piece of lemon. Put In the terrapin, and heat. Have ready the yolks of 6 hard boiled eggs mashed fine; beat and mix gradually with the terrapin. The whites of the eggs can be chopped fine and added. Terrapin a la Maryland differs only in substituting cream for stock. The cream is warmed and added gradually to the eggs at the last min- ute, and not allowed to boil. Epicures prefer stock to cream. TERRAPIN STEW— Mrsi. W. B. Bradford. Boil according to size 30 or 40 minutes, so that the upper shell will separate from the lower easily. Take gall-bag from liver, which is always found on the right lobe ; avoid breaking, as it would give a bit- ter taste and spoil the dish. Strip the skin from the claws, cut off the nails and skin the head. Throw nothing away but the gall-bag. Cut all in small pieces and stew all slowly in sherry wine, with a good supply of butter and red pepper, for 1% hours, keeping closely covered all the time. Salt to taste. If they have no e^gs in them, add two hard boiled hens' eggs to each terrapin just before the stew is done. Add a little flour rubbed in butter, just before taking from the fire. Place crispy toast on platter. Serve with baked potatoes and: celery. CUCUMBER SAUCE — Mrs. Carter P. Poimeroy. Pare and grate over a sieve 4 large crispi cucumbers, when drained turn pulp into a bowl, add a teaspoon of pepper, 1 medium sized onlion grated, a level teaspoon salt; 2 of tarrapon vinegar. Set on ioe an|d pust 'before serving add six tablespoons cream well whipped. Serve witfli cold boiled fish of 'any kind. Must be served very cold. SARDINES AND ANCHOVY SAUCE— Mrs. Geo. Boyd. Put piece of butter size of an egg into saucepan; when melted, stir in the yolks of 2 eggs, a saltspoon cayenne, and 2 taWespoons anchovy sauce. Add a tablespoon of weak sherry (don't cook on a hot fire). Pour this sauce over the sardines wlilch have been laid on toast with sardine oil poured over them, and, thoroughly heated In oven. 34 FISH AND SHELL, FISH ANCHOVY FINGERS — Mrs. Thos. Menzies. Prepare some croutons (fried bread) in finger lengths, and lay o each an anchovy fillet (after washing and boning it). Garnish with thick mayonnaise sauce and chopped capers. DEVILED CLAMS, NO. 1— Mrs. A. A. Smith. Chop fire 25 clams; cook for 20 minutes in a double boiler; drain and save the liquor. Rub Z tablespoons of flour and 1 of butter to- gether, and add to the liquor ; when boiling, add the beaten yolks of two eggs, a dash of red pepper, a tablespoon each of chopped onions

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