Clams a la St. Louis from The Settlement Cook Book by Lizzie Black Kander
Fry the finely chopped onion in the butter, adding flour, stirring well, then add clams, chopped. Season with salt, red and white pepper and mustard. Cook for 30 minutes, remove from fire, add yolk...
Ingredients
- ½ teaspoon mustard
- parsley and truffles
- 1 tablespoon flour
- 4 eggs (yolks)
- 30 clams
- 1 onion
- 1 teaspoon white pepper
- ½ teaspoon salt
- ½ teaspoon red pepper
- 12 fresh mushrooms
- 2 tablespoons butter
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