The white wine and salt are put into a dish and the clams put in and shaken over the fire until they open. The inside is then taken out, the shells thrown away. The clam liquor is used for dressing or gravy. Heat ¼ lb. of butter, stir in the flour and add cream, the liquor from the clams, chopped champignons and let it boil a few minutes, stirring constantly; then stir in the 3 yolks of eggs and set aside.
While the clams and dressing are being prepared, the rice is cooked with the bouillon to a thick mush.
A baking dish or casserole is buttered and filled with layers of rice alternating with layers of clams, rice for the top layer. The prepared gravy or dressing is then poured on, cheese strewn over, 1 tablespoonful of hot butter dripped on and then baked in the oven for 20 minutes. This dish may also be made of fresh oysters.
No. 61—SALMON STEAK.
Quantity for 6 Persons.
- 2½–3 lbs. of salmon in 6 slices
- 9 tsps. of lemon juice
- 2 medium-sized onions
- 1 bunch of parsley
- Pepper 12 tbsps. of fine oil
- Salt
Preparation: The steaks should be cut in 6 neat medium-sized pieces from the middle of the fish, sprinkle with salt and pepper, pour 1½ tablespoonfuls of lemon juice on each steak, the onion must be thinly sliced, and the slices put on the steaks, also the parsley; then spread 1 tablespoonful of oil on each steak and let them lie for 1½ hours; get cooking utensil very hot, then remove the onions and parsley from each slice of fish, spread another tablespoonful of oil on each and broil for 5 minutes. Serve on a hot platter and garnish with lemon slices and parsley. An olive sauce should be served with this dish.
CHAPTER 9.
HEAD CHEESE AND GELATINES.
The various preparations of Gelatines, Aspic, Headcheese, Poultry and Fish Jellies.
No. 1—HOW TO PREPARE GELATINE.