Omelet with Soft Clams
From The Hotel St. Francis cook book, 1919
Serves 2
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 6. The excerpt below is the record exactly as published.
Omelet with soft clams Waffles Ripe olives Coffee Broiled Spanish mackerel, fine herbs Hollandaise potatoes Cucumber salad German huckleberry pie Coffee DINNER Bisque of California oysters Salted pecans Frogs' legs, Michels Roast pheasant, bread sauce and bread crumbs Compote of spiced peaches Sweet potatoes, southern style Asparagus, Polonaise Banana ice cream Lady fingers Coffee Omelet with soft clams. Take the bellies of six soft clams and put in pan, season with salt and pepper, add a small piece of butter, and heat through. Mix with two spoonsful of cream sauce
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