Fricasseed Clams on Toast

Ingredients

• 12 large thin slices of buttered toast
• 4 dozen clams
• 6 yolks of eggs
• 1 pint milk
• 2 ounces butter
• 1 ounce flour
• 1 lemon
• cayenne
• salt

Method

1. 1

   Boil the milk.

2. 2

   Scald clams in their liquor, drain, and cut into pieces.

3. 3

   Strain clam liquor into milk, add thickening, butter, beaten yolks, salt, and cayenne.

4. 4

   Squeeze in lemon juice, add clams, and serve on toast.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 104. The excerpt below is the record exactly as published.

Fricasseed Clams on Toast. 12 large thin slices of buttered toast. 4 dozen clams and their liquor. 6 yolks of eggs. 1 pint milk. 2 ounces butter. 1 ounce flour. 1 lemon, cayenne, salt

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