376. Stuffed Clams.
—Refill six good-sized, very clean clam-shells with clam forcemeat ([No. 223]), and prepare them the same as stuffed crabs ([No. 370]).
377. Clams à la Marinière.
—Open and remove thirty-six small clams from their shells; put them in a stewpan with two ounces of fresh butter, one pinch of chives, and one pinch of finely chopped chervil; add half a cupful of water, so they will not be too salty, with half a pinch of pepper, and two tablespoonfuls of fresh bread-crumbs. Boil for two minutes, and serve with the juice of half a lemon.
378. Mussels à la Marinière.
—Steam in a stewpan thirty-six mussels for ten minutes, and proceed as for [No. 377], leaving a mussel in each half shell.
379. Mussels à la Poulette.
—Steam in a stewpan thirty-six mussels for ten minutes, and proceed the same as oysters à la poulette ([No. 383]), leaving a mussel in each half shell.
380. Fried Oysters.
—Procure twenty-four large freshly opened oysters, or thirty-six of medium size, dip each one separately in flour, then in beaten egg, and lastly in powdered cracker-dust. Fry in very hot fat for four minutes, drain well, and serve on a hot dish with a folded napkin, sprinkling over a very little salt, and garnishing with fried parsley-leaves.