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...
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Fork
- Serving bowl
Ingredients
- 1 onion
- 30 clams
- ½ teaspoon red pepper
- ½ teaspoon mustard
- ½ teaspoon salt
- 4 eggs (yolks)
- 12 fresh mushrooms
- 2 tablespoons butter
- parsley and truffles
- 1 tablespoon flour
- 1 teaspoon white pepper
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