Scalloped Clams

Ingredients

• one-fourth cup of soft bread-crumbs
• one-half cup of milk
• one tablespoon of butter
• one dozen large clams
• two hard-boiled eggs

Method

1. 1

   Cook one-fourth cup of soft bread-crumbs in one-half cup of milk, and when thick add one tablespoon of butter, one saltspoon of salt and pepper, one teaspoon of chopped parsley, and one dozen large clams chopped fine.

2. 2

   Sift in the yolks of two hard-boiled eggs, and then the whites, using a potato ricer.

3. 3

   Fill large clean shells with the mixture, cover with buttered cracker crumbs, and bake until brown.

Nutrition per serving

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 52. The excerpt below is the record exactly as published.

Scalloped Clams. Cook one-fourth cup of soft bread-crumbs in one-half Fish. 123 cup of milk, and when thick add one tablespoon of butter, one saltspoon of salt and pepper, one tea- spoon of chopped parsley, and one dozen large clams chopped fine. Sift in the yolks of two hard-boiled eggs, and then the whites, using a potato ricer. Fill large clean shells with the mixture, cover with but- tered cracker crumbs, and bake until brown. Clam Bouillon. Steam the clams in the shells, and clear the liquor like any soup stock, seasoning as desired. Serve hot or cold in cups with a garnish of whipped cream. To Select and Open Lobster. Choose one that is heavy, of medium size, with a hard shell streaked with black. Wipe it, break off the claws, separate the tail from the body, and the under part of the body from the shell. Remove the meat from the tail, claws, and the body, save the green, liver, and the coral, but discard the vein in the tail, and the gills, stomach, and head. Serve plain, or creamed, or in croquettes, etc. Cook lobster only long enough to heat it, as longer cooking renders it tough. Plain Lobster. Cut the meat into small pieces and mix the liver with it ; dry the coral and rub it through a strainer over the meat. Serve with vinegar, melted butter, or with salad dressing; or mash the liver to a smooth paste, season it with salt and pepper. Thin it with oil or melted butter and vinegar and pour it over the lobster. 124 Home Science Cook Book. Stewed Lobster. Cut up the lobster. Allow one-half cup of milk

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