The Swedish, French, American cook book

Select nice large clams; wash clean from sand and dirt in cold water; put on a broiler over a strong fire and when they begin to open, remove the top shell, leaving them on the hot half shell; sprinkle with pepper and salt and garnish with lemon. Serve with the beurre sauce. [If served individually, put six to seven shells on each plate with a large piece of lemon in the centre: garnish with parsley on the side.] Clams on Toast ( Clovisses sur Rdties ) a la Maryland Take a quart of clams; put a large tablespoon butter in a frying pan; cut two white onions in thin slices and toast them around until they begin to get golden brown. Then add the clams; shake pan around until they commence to get hot; then add a teaspoon Worcestershire sauce and yolks of three eggs (mixed with half cup cream). Shake the pan until it commences to thicken and then add salt and pepper to taste. Have ready round pieces of toast on a platter and place clams on the toast. Garnish with parsley and lemon all around. Serve very hot. Clam Fritters ( Beignets de Clovisses ) a l’Allemande Take a quart of clams; chop wrell in a bowl; add half cup cream, two eggs, four tablespoons flour; stir; add pepper and salt to taste; add one teaspoon Worcestershire sauce. When well mixed, have the fat very hot in a frying pan; take tablespoonfuls and drop in the fat; cook until golden brown; arrange on a paper doily; garnish with parsley and lemon. Serve with a rich, white allemande sauce. Clam-and-Mushroom Patties Petits Pates aux Clovisses et aux Champignons Select nice large clams; strain the liquid free from sand and shells; put on stove to come to a boil. Take one pound button mushrooms that have been peeled and washed; cook them separately in one cup of water and half cup sherry. Put one tablespoon butter in a saucepan with two tablespoons flour; when well mixed, add liquid from the clams, juice from the mushrooms, four tablespoons sherry, pepper and salt to taste, and half cup cream mixed with yolks of two 'eggs. Shake the pan until sauce thickens; then add the clams and mushrooms. Make petit shells and fill; put the cover on the top; leave in oven until ready to serve. Arrange on a paper doily, on a hot platter, and garnish with parsley. Serve as a fish entree for luncheon, dinner, or supper. Clam Croquettes ( Croquettes de Clovisses ) a la Douce Take a quart of clams; put on stove until they get hot; then take out and chop. Make a thick sauce from the clam broth, flour, and butter; add three tablespoons sauce to each cup of clam; while the mixture is hot take tablespoonfuls and put on a platter; let stand until cold, then form in an oblong shape pointed at each end and thick in the centre; roll in egg and bread crumbs and fry in very hot fat. Arrange on a paper doily; garnish with lemon and parsley. Serve with the douce sauce. Clam Chops ( Cotelettes de Clovisses ) a la Douce Made in the same way [see recipe: Clam Croquettes a la Suite] with this difference : the chops are in the shape of a cutlet and when serving, let one chop rest on the other with a paper frill stuck into each. Garnish with parsley. Serve with douce or supreme sauce. Clam Pie ( Pate de Clovisses ) a la Poulette