Soft Clams, Gohard Style

Ingredients

• 3 shallots
• 12 medium-sized fresh mushrooms
• 36 soft clams
• 2 gills of sherry
• 2 gills of Brown sauce
• 3 ounces of butter
• some chopped fine herbs
• the juice of half a lemon

Method

1. 1

   Chop shallots and mushrooms, fry lightly in butter, add soft clams, and moisten with sherry.

2. 2

   Reduce to half, add Brown sauce, season, add fine herbs, incorporate butter, and finish with lemon juice.

Nutrition per serving

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 9. The excerpt below is the record exactly as published.

shallots and fry them (colorless) in butter, then add the clams and cook them in their own juice; when boiling, add an equal amount of chopped mushrooms and i pint of thick B^hamel ; reduce to good consistency and then 26 bind with two or three egg yolks. Season to taste and put away to get cold. Fill some large well cleaned clam shells with the above prepatation* Strew > over some bread crumbs, by a small piece of butter on each clam and brown in the oven. > Clams Farcis Diables — Stuffed Clams Deviled. Follow directions as given in previous receipt, spreading some deviled preparation over the clams be- fore finishiag. Clams a la Schenk — Clam3 Scsenk Style. Prepare as for Oysters, Schenk Style, using the belly part of clams. LuciNES Papillons a la Boniface— ^Soft Clams, Boniface Style. Chop fine 2 green peppers and 2 shallots, fry in but- ter without Iwowning, add 4 dozen soft clams (belly part) and moisten with a gill of sherry. Simmer gen- tly for 10 minutes, add i pint of cream or Becha- mel sauce and cook 5 minutes longer. Season with salt and red pepper, and incorporate 3 ounces of butter just before serving. LuciNEs Papillons a la G<»ard— Soft Clams, G<H>ARD Style. Chop fine 3 shaUdts and 12 medium-sized fresh mushrooms and fry lightly in butter, then add 36 soft clams and moisten with 2 gills of sherry. AUow to reduce to half, then add 2 gills of Brown sauce, season to taste, add some chopped fine herbs, incorporate 3 ounces of butter, and finish with the juice of half a lemcm

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